Mango-Teriyaki Tofu with Brown Jasmine Rice Recipe

Name: Mango-Teriyaki Tofu with Brown Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe mango, peeled, pitted, and coarsely chopped; 2 tsp. grated fresh ginger; 3 Tbs. mirin (rice wine); 2 Tbs. low-sodium soy sauce; 2 Tbs. sake; 1 Tbs. sugar; 1 1/4 cups brown jasmine rice; 3/4 tsp. salt; 1 14-oz. pkg. firm tofu, drained and cut into 12 slices; 1/2 cup finely chopped green onions, divided; 2 tsp. toasted sesame seeds; 1 tsp. toasted sesame oil

Servings: persons

1 ripe mango, peeled, pitted, and coarsely chopped
2 tsp. grated fresh ginger
3 Tbs. mirin (rice wine)
2 Tbs. low-sodium soy sauce
2 Tbs. sake
1 Tbs. sugar
1 1/4 cups brown jasmine rice
3/4 tsp. salt
1 14-oz. pkg. firm tofu, drained and cut into 12 slices
1/2 cup finely chopped green onions, divided
2 tsp. toasted sesame seeds
1 tsp. toasted sesame oil

1
To make Mango-Teriyaki Sauce: Puree mango and ginger in food processor until smooth.
2
Strain 1/2 cup puree into saucepan; reserve remaining puree for another use.
3
Whisk in mirin, soy sauce, sake, sugar, and 2 Tbs.
4
water.
5
Bring to a simmer over medium heat, stirring constantly.
6
Remove from heat.
7
Combine rice, salt, and 2 cups water in saucepan.
8
Bring to a simmer over medium-high heat.
9
Reduce heat to low, cover, and cook 25 minutes.
10
Let stand, covered, 15 minutes.
11
Coat tofu slices with Mango-Teriyaki Sauce.
12
Heat grill or grill pan over medium-high heat.
13
Spray with cooking spray.
14
Grill tofu 3 minutes.
15
Flip, and brush with more Mango-Teriyaki Sauce.
16
Grill 2 minutes more.
17
Stir 1/3 cup green onions, sesame seeds, and sesame oil into rice.
18
Mound rice onto plates.
19
Arrange tofu atop rice.
20
Drizzle with remaining sauce.
21
Sprinkle with remaining green onions, and serve.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ripe mango, peeled, pitted, and coarsely chopped, 2 tsp. grated fresh ginger, 3 Tbs. mirin (rice wine), 2 Tbs. low-sodium soy sauce, and more.

Yes, Mango-Teriyaki Tofu with Brown Jasmine Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mango-Teriyaki Tofu with Brown Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions