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The other day I got a probing for that drooly-delicious pan-fried bean curd that I created one or two months agone and that i knew I had to create additional. But, rather than creating the precise same dish, i made a decision to return up with a replacement flavor band for my bowl. i made a decision to travel with a tropical theme by combining my favorite savory coconut rice with mangoes, avocados, and a honey lime glaze for the bean curd. The ensuing Mango Coconut bean curd Bowls area unit actually epic. EPIC.


There area unit most likely 3 ingredients which will build or break your budget with this instruction, thus watch these closely: avocados, mangoes, and coconut milk. I happened to be at Winn Dixie on (not my usual store) and saw that that they had cans of coconut milk for under $1.50 each. That’s an honest $0.75 but my traditional store, thus I grabbed one (still quite dealer Joe’s, however the point of entry TJ has not opened yet). Avocados are priced nice of late (about $1 each), however I quite got hit on the mangoes at $1.69 each. 2 out of 3 isn’t dangerous, though, and therefore the total worth for the bowl continues to be comparatively low due to the cheap rice and bean curd.

If you’re not into mango or can’t get them in your space, pineapple makes a good substitution during this dish.




  • 1.5 cups uncooked jasmine or basmati rice
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 13.5 oz. can coconut milk
  • 1 cup water


  • 1 fresh lime
  • 1/4 cup honey
  • 1/2 Tbsp soy sauce
  • 1 tsp corn starch


  • 14 oz. package firm or extra firm tofu
  • Pinch of salt
  • 2 Tbsp corn starch
  • 2 Tbsp neutral oil for frying


  • 1 mango
  • 1 avocado, sliced
  • 2-3 green onions, sliced
  • Pinch of red pepper flakes
  • Handful fresh cilantro


  1. Begin by pressing the tofu. Remove the tofu from the package, draining away all moisture. Wrap the tofu in a clean, lint-free dish towel or a few layers of paper towel. Place the wrapped tofu between two plates and place something heavy on top (cast iron pan or pot full of water). Let the tofu press for at least 30 minutes.
  2. To make the Savory Coconut Rice, combine the uncooked rice, minced garlic, salt, coconut milk, and water in a medium pot. Place a lid on the pot and bring to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Turn the heat off and let the pot sit, undisturbed, for 10 more minutes. Fluff the rice with a fork and set aside.
  3. While the rice is cooking, prepare the honey lime glaze. Use a zester, microplane, or small-holed cheese grater to remove the thin layer of green zest from the lime. Squeeze the juice from the lime into a separate bowl (you'll need about 1/4 cup juice). Combine the juice with 1/2 tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
  4. After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with a paper towel if needed to make sure the surface is dry. Season the tofu with a pinch of salt. Sprinkle the corn starch over top and gently toss until all the pieces are well coated.
  5. Heat the oil in a large skillet over medium heat until the oil is shimmering. Add the tofu and fry on until golden brown on each side (about 3 minutes each side). Remove the fried tofu from the pan and turn the heat down to low. While the tofu fries, cut the mango into cubes.
  6. Give the prepared glaze a quick stir, then add it to the skillet. Allow the glaze to begin to simmer, at which point it will thicken. Once thickened, turn the heat off and add the fried tofu and cubed mango. Toss to coat in the glaze.
  7. To build the bowls, place about one cup of the savory coconut rice in the bottom of each bowl, then top with a scoop of the mango and tofu. Add sliced green onions, sliced avocado, a pinch of red pepper flakes, and a few sprigs of cilantro on top of each bowl

Recipe From : Budget Bytes

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