Tofu 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
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- 1/4 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
- 1/2 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.
