Rice bowls.

Is there anything better than a well made rice/grain bowl for dinner? I think not. It's pretty much one dish made up of everything one could want in their dinner - grains, vegetables, protein. And is it just me or does putting it in a bowl versus a plate just make it that much more satisfying? Digging into a big pool of carbs is just so much better than the fork scraping kiddie pool a plate provides.

I particularly love my Mango Glazed Tofu bowl because there are no "filler" components. Every aspect is delicious and flavorful on it's own. The coconut rice is made up of basmati rice cooked in coconut milk and a touch of butter with lots of cilantro and mint for the best rice experience you've ever had - yes, it's that good. Now let's talk about the tofu. You will make a very easy, few ingredient mango juice marinade that the tofu bathes in, absorbing the delicious flavors. The extra marinade becomes a sauce for the entire bowl. Now for the fruits and vegetables - mango, avocado and snow peas. Need I say more? All delicious on their own and killer together. I must admit, the avocado + rice bites are so good on their own it could be it's own recipe.

Mango Glazed Tofu with Coconut Rice

Description of Recipe

Serves: 4

Ingredients:

14 ounces extra firm tofu, drained and pressed
1/2 cup mango juice
2 tablespoons soy sauce
Juice of 1/2 lime (approx. 1 tablespoon)
1 teaspoon sriracha
1 large garlic clove, grated
1 1/2 cups basmati rice
14 ounce can light coconut milk
1/2 cup water
1 tablespoon butter
8 ounces snow peas
2 ripe avocados, cut into bite sized pieces
2 ripe mangos, cut into bite sized pieces
1 cup fresh cilantro leaves, roughly chopped
2 tablespoons fresh mint leaves, roughly chopped
1/2 cup unsweetened coconut flakes, toasted (optional)
2 tablespoons olive oil, separated
Salt and pepper, for seasoning

Instructions:

Cut the pressed tofu into bite sized cubes
Prepare the marinade by combining the mango juice, soy sauce, lime juice, sriracha and garlic clove in a large container with a lid
Add the cubed tofu to the marinade, close the container and gently toss the tofu so the marinate distributes. Place in the fridge for at least 20 minutes
When the tofu is almost done marinading, prepare the rice. Add the rice, coconut milk, 1/2 cup water, butter and 1/4 teaspoon salt to a medium pot over high heat. When it starts to boil, lower the heat and cover the pot. Simmer for 15 minutes. After 15 minutes, remove from the heat and let steam with the lid on for 10 minutes
When the rice is done steaming, add the mint and cilantro to the pot and combine/fluff the rice with a fork. Taste and add additional salt if desired (I usually add another 1/4 teaspoon). Set aside
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the snow peas and season with salt and pepper. Cook for approximately 5 minutes or until tender crisp. Add to a small bowl and wipe the pan clean
Heat a tablespoon of olive oil over medium - high heat in the pan used for the snow peas. Remove the tofu from the container using a slotted spoon and add to the hot pan - the marinade does not get added at this time
Allow the extra liquid to mostly cook off and lightly brown the tofu, flipping them as necessary. This should take about 5 - 8 minutes. Lower the heat to medium, add the marinade to the pan and cook for 1 minute. Remove from the heat
Add the rice to each bowl and top with the snow peas, avocado, mango, tofu, coconut flakes (if using). Spoon extra sauce over the entire bowl

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