DON’T BREAK THE BANK WITH MANGO COCONUT TOFU BOWLS
Three components can either make or break your budget when you cook the recipe. So be sure to watch avocados, mangoes, and coconut milk closely. I went to Winn Dixie this week (not my usual spot) and noticed they had coconut milk for just $1.50 each. It’s about $0.75 lower than my regular store, so I bought one (still higher than Trader Joe’s, but the New Orleans TJ has not been opened as of yet).
Avocados are a bargain recently (about $1 per piece); however, I snuck up on the mangoes for $1.69 each. A three-for-three ratio isn’t bad, but the cost of the bowl is still reasonably cheap due to the comparatively low-cost rice and tofu.
CAN I USE A DIFFERENT FRUIT?
If you don’t like mango or can’t find these fruits in your region, the pineapple is a fantastic substitute for this recipe.
HOW DO YOU MAKE TOFU CRISPY?
I adore this easy cornstarch pan-frying technique to crisp up my tofu. It’s so simple. Press the tofu gently for a few minutes to remove any excess moisture. Wrap the tofu in the light coating of cornstarch and then cook it in an in-depth pan fry with some oil. The tofu will turn out beautifully crisp and crispy without deep frying it.
INGREDIENTS
SAVORY COCONUT RICE
1.5 cups uncooked jasmine or basmati rice ($0.66)
One clove of garlic, chopped ($0.08)
3/4 tsp salt ($0.03)
1 13.5oz. container coconut milk ($1.50)
1 cup of water ($0.00)
HONEY LIME GLAZE
One lime ($0.25)
1/4 cup honey ($0.48)
1/2 Tbsp soy sauce ($0.03)
1 tsp of corn starch ($0.04)
PAN-FRIED TOFU
1 14oz. package extra firm or forkful with a firm texture ($1.99)
One pinch of salt ($0.02)
Two tablespoons Corn starch ($0.08)
Two tablespoons of neutral oil to fry ($0.04)
BOWL TOPPINGS
One mango ($1.69)
One avocado, sliced ($1.00)
3-4 green onions, cut ($0.20)
1 tbsp crushed red pepper ($0.02)
One handful fresh cilantro ($0.10)
INSTRUCTIONS
Start pressing the tofu. Take the tofu out of the packaging, removing any water. Wrap the tofu in a dry dish towel, free of lint, or several layers of paper towels. Put the tofu wrapped between two plates and put something heavy on the top (cast the iron or a pot filled with water). Allow the tofu to press for a minimum of 30 minutes.
To prepare Savory Coconut Rice, mix the rice that is not cooked, minced garlic salt, and coconut milk, along with water, into a medium-sized pot. Put a lid over the pan and bring it to an unbeatable boil at high temperature. When it is at a spot, reduce the heat to low and allow it to simmer for over 20 minutes. Switch off the heat and let the pot rest unaffected for 10 minutes. The rice should be fluffed with a fork before cooling it in a bowl.
As the rice cooks, you can prepare your honey lime sauce. Use a microplane, zester, or a small-holed cheese grater to scrape off the delicate strip of lime’s green zest. Make sure you squeeze the juice of the lime into an additional bowl (you’ll require approximately 1 cup of juice). Mix the liquid in the bowl with 1/2 tea spon of zest, honey, soy sauce, and cornstarch. Stir until the honey and cornstarch dissolve.
After the tofu is compressed, chop into cubes of 1/2 inch. Blot the tofu with a paper towel to ensure the surface is clean. Sprinkle the tofu with some salt. Then sprinkle the cornstarch on the top and gently stir until all pieces are covered.
The oil is heated in an enormous skillet over medium-high temperature until the oil starts sparkling. Add the tofu, and fry to golden brown on both sides (about 3 minutes per side). Remove the tofu fried from the pan and reduce the heat to a low setting. At the same time, the tofu cooks, and chop the mango into cubes.
Give the glaze you’ve prepared one quick stir, then place it into the saucepan. Let the ice start to simmer, and as it simmers, it will thicken. Once it is reduced, turn off the heat and add the fried tofu and mango cubes. Toss until coated in the glaze.
To make the bowls, put about a cup of the coconut savory rice into the bowl’s bottom and top with scoops of mango or tofu. Include sliced green onions, avocado cuts, a pinch of red pepper flakes, and a few cilantro leaves on the top of the bowls.
