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Tofu bowl recipe with mango sauce featuring tofu, fresh veggies, and a creamy, teriyaki dressing—perfect for a vibrant plant-based meal.
What You'll Need:
Ingredients:
- Tofu, preferably extra firm
- Mango Chunks
- Green Beans (or other vegetables of your choice)
- Low Sodium Soy Sauce
- Maple Syrup or Honey
- Garlic Cloves
- Crushed Ginger
- Neutral Oil, such as grapeseed
Equipment:
- Cutting Board
- Chef's Knife
- Large Pan or Wok
- Mini Food Processor
How to Make the Tofu Bowl:
This tofu bowl recipe includes a few simple steps. After the food prep, the first step is making the mango sauce in a mini food processor or blender. Next is cooking the tofu and vegetables separately. Lastly, add the mango chunks with the tofu, vegetables, and sauce to coat.
One important part of the prep is draining and pressing the tofu. I like to wrap kitchen towels around the tofu block and top it with a baking sheet and a heavy pan or tea kettle to press. There are many different ways to press tofu, and I find that it leads to a crispier texture for the final outcome.
Variations:
This tofu bowl can also substitute for your favorite proteins. Try tempeh, chicken, or salmon for the tofu protein. Cooking times will vary. The mango sauce is versatile and pairs well with many other food options.
Gluten-Free: Substitute tamari sauce for the soy sauce and gluten-free teriyaki sauce (such as Kikkoman brand) for the traditional teriyaki sauce.
Vegan: This recipe is vegan; make sure your teriyaki sauce brand is vegan, as some include honey.
How to Store it:
This tofu bowl recipe can be stored in an airtight container for 2-3 days in the refrigerator, or freeze it in the freezer for several months. Freezing tofu can even make it chewier and absorb more moisture!
Other Recipes to Try:
Did you enjoy this recipe? Leave your comments or questions below!
Wishing you a happy summer!
XOXO Bunny
PrintTofu Bowl with Teriyaki Mango Sauce
Tofu bowl recipe with mango sauce featuring tofu, fresh veggies, and a creamy, teriyaki dressing—perfect for a vibrant plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- ¼ cup Teriyaki Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon maple syrup (or honey)
- 2 teaspoons crushed ginger
- 3 cloves garlic, minced or crushed
- ½ cup mango chunks (thawed if frozen)
- 2 tablespoons neutral oil, such as grapeseed
- 1 lb extra firm tofu, drained and pressed, 1" slices
- 2 cups green beans, trimmed and cut into two-inch pieces
Instructions
- In a mini food processor or blender, combine the soy sauce, teriyaki sauce, maple syrup, ginger, garlic, and half of the mango chunks. Pulse until a smooth consistency. Transfer to a small bowl and set aside.
- In a large skillet or wok, heat oil on medium-high heat. Saute the tofu for 2-3 minutes per side or until the tofu starts browning and remove from the pan.
- Add the green beans to the pan and add additional oil if needed, cook for 5-7 minutes until softened. Add in the remaining mango pieces and cook for an additional 1-2 minutes.
- Slowly pour in the teriyaki mixture over the green beans and mango. Add the tofu back to the pan and gently mix in with the sauce. Heat for an additional 1-2 minutes. Serve with your favorite rice or extra vegetables.
Notes
Gluten-Free: Substitute tamari sauce for the soy sauce and gluten-free teriyaki sauce (such as Kikkoman brand) for the traditional teriyaki sauce.
Vegan: This recipe is vegan; make sure your teriyaki sauce brand is vegan, as some include honey.
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