Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
Think of these mango bowls as an Asian spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce.
Updated by Kathryne Taylor on June 10, 2025
Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl. They’re refreshing and hearty, sweet and savory, and my new favorite summertime dinner.
These bowls were inspired by my Thai mango cabbage wraps, which are such a fun appetizer. I’ve added rice and shredded the cabbage to turn them into a more hefty dinner.
These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. None of the components are difficult to prepare, and the combination is irresistible.
You could make these bowls on a relaxed weeknight, or save them for the weekend. Invite friends over, or keep your leftovers for tomorrow’s lunch. You can’t lose with this one.
How to Make Mango Burrito Bowls
You’ll find the full recipe below. Here’s the gist:
- Preheat the oven, bring a pot of water to boil for the rice, and prepare the tofu. You’ll need to drain off some excess water from the tofu before baking so it crisps up nicely. Plan to do this while you’re emptying the dishwasher, etc.
- Then, you’ll toss the tofu with a few basic ingredients and bake it. While it’s baking, you’ll cook the rice on the stovetop. They take about the same amount of time to cook, which is convenient.
- In the meantime, you can prepare the mango salsa and peanut sauce. Then, slice your cabbage and chop some peanuts for garnish.
- Once all your components are ready, assemble and enjoy!
Watch How to Make Mango Burrito Bowls
Fresh Mango Selection & Storage
Sweet, ripe mango is the key ingredient in this recipe (if you can’t find good mango, substitute fresh pineapple). Some tips:
- When you’re shopping, look for mangos that yield lightly to a gentle squeeze, like a peach or avocado. Most varieties (like the kind I used here) will turn reddish in areas as they ripen.
- If you come home with perfectly ripe mangos, store them in the refrigerator until you make this recipe.
- If you need your mangos to hurry up and ripen, store them in a paper bag at room temperature.
Not sure how to dice a mango? Here’s my tutorial on How to Cut a Mango.
Loving these fresh flavors? You’ll also enjoy these recipes:
- Crunchy Thai Peanut & Quinoa Salad
- Peanut Slaw with Soba Noodles
- Spicy Kale and Coconut Fried Rice
- Thai Mango Salad with Peanut Dressing
- Extra Vegetable Fried Rice
- Build-Your-Own Buddha Bowl
Please let me know how these mango bowls turn out for you in the comments. I love hearing from you.
Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
Think of these mango bowls as a Thai spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Recipe yields 4 bowls.
Ingredients
Crispy baked tofu and rice
- 1 block (12 to 15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-sodium tamari* or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
- 1 ¼ cups brown basmati rice or long-grain brown rice, rinsed
Peanut sauce
- ⅓ cup creamy peanut butter
- 3 tablespoons lime juice (about 1 lime)
- 2 tablespoons reduced-sodium tamari* or soy sauce
- 1 tablespoon honey or maple syrup, to taste
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, pressed or minced
- ¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice)
Mango salsa and cabbage
- 2 large ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ cup (about 4) thinly sliced green onions
- ¼ cup chopped fresh cilantro
- 1 medium jalapeño, seeds and ribs removed, minced
- 2 tablespoons lime juice
- ¼ teaspoon fine sea salt
- 2 cups shredded purple or green cabbage
- Handful of chopped roasted peanuts, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Meanwhile, bring a large pot of water to boil. Add the rice and boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork and set aside.
- Transfer the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
- Arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Set aside.
- Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a bowl. Taste, and if it’s too bold, add another teaspoon of honey to tame it. Set aside.
- Then, in a medium mixing bowl, combine the diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice and salt. Stir to combine, and set aside.
- To assemble your bowls, start with a big scoop of cooked rice. Top with a handful (½ cup) shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, a hefty drizzle of peanut sauce, and a little sprinkle of chopped peanuts. Leftover bowls will keep well in the refrigerator, covered, for about 4 days.
Notes
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Make it vegan: Use maple syrup instead of honey.
Change it up: If you can’t find good mangos, diced fresh pineapple would be delicious. You’ll need about 2 cups.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Made this for dinner tonight and it was delicious! This is the only recipe we use to make tofu – the absolute best!
This recipe is AMAZING!! Super simple and easy to make and packed with flavour. Perfect for the summer
I agree, Skye. There is so much flavor in these. Thank you for your review!
Hi, I made this for lunch at work but I’m unsure if I’m supposed to eat it cold from the fridge or reheat it? Thanks!
Hi! I like it cold left over, but you can warm the rice up if you prefer. Thank you for sharing, Kelsey!
WOW! I was a little worried (I’m a nervous cook!) that all these steps would lead to a less than stellar dish. I was sooooo happy with how it turned out. I would serve this to my carnivorous friend and defy them not to LOVE it. So amazing. I’ll never make my tofu any other way.
Thanks for your talented culinary imagination.
Hooray! I’m glad you loved them Karen. I appreciate your review!
This was delicious! Will be making this again (and again) for sure!
Wonderful, Shonna! Thank you for your review.
LOVED THIS DISH!! Will be adding to my menu rotation, especially for summer time! I did have trouble with the basmati rice using this cooking method, but could just be user error (minute rice saved the day!) Also I topped the bowl with some avocado and sour cream, and subbed tempeh (marinated in soy sauce, cayenne, cumin and then air fried at 375 for about 7 minutes) instead of tofu, just personal preference. Thanks Kate for another amazing recipe!!
I’m sorry you had an issue with the rice, but happy you enjoyed it! Thank you for your feedback, Olivia.
Hi Katie!! I’ve found your blog two years ago thanks to a friend. I cannot say how grateful I am for your recipes. When I moved to London I lost my passion for cooking, always eating pre made food, I’ve lost a lot of weight. But since I’ve started following your recipes my love for food slowly came back again, I’ve started gaining confidence cooking. And most importantly I’ve cooked every recipe with love, cooking became an act of self love. Sorry for the long review, but I just wanted to say that I love this recipe and I call it my happy dish, makes me happy every time I eat it. Once again, thank you
I’m happy you have found inspiration again, Carolina! Thank you for your review.
Hello! Thank you so much for your absolutely awesome recipes! Over the last several months, every time I googled something “healthy “, your recipes kept coming up! They are so refreshing and beautiful. So, recently, I bought your cookbook, which is an absolute gem, and a copy for my son and daughter-in-law as well. They love it! You’ve opened up new doors for us.(It’s easy to get in a food “rut”). My question is, I am not able to print your recipes from Google, I’m not sure why… How can I access all your more recent recipes, since your cookbook was published? Now that I’ve found you, I don’t want to miss anything!! Thanks so much, Suzanne Russell
I just subscribe to your newsletter. My email address is suzannerussell14@gmail.com
Hi Suzanne! You can always find my most recent recipes on my home page. Click the recipe, head to the recipe card and there is a print option available. It will provide a printer friendly version. I hope this helps!
Hi, I’m looking forward to trying this recipe today! I’m wondering if you could me me know if it should be served hot or cold?
Thanks!
Hi! These can be served warm or cold. Your choice!
We used almond butter instead of peanut butter in the Peanut Sauce, so it was Almond Sauce! -Ruby, age 8
This dish was fun to prepare together and very tasty! We added carrots and green beans that we blanched first and some fresh June strawberries to the salsa. Delish! -Ruby’s Mamma
XOXO
Lovely recipe! I made it with forbidden black rice. Sooo good!
So delicious! This is definitely going in my regular rotation and being passed around to my friends.
That’s great! I appreciate your review.
Made this recipe now for the third time and I believe it’s my favorite dish ever! Hits all the taste buds cravings (spicy, sweet, savory, crunchy). Healthy but soooo satisfying. Roasting the tofu in the oven with a cornstarch cover is a game-changer, so crispy and delicious. Thank you for sharing it. Love your website!
I love it! Thank you for your feedback, Magnolia. I appreciate it!
Hi Kate
You’re a recipe goddess! Never ever go wrong with your recipes. You are my go to for just about everything. What do you think about using nutritional yeast in place of the corn starch on the tofu?
Thanks!
Rachel
Hi Rachel, I’m glad you are enjoying my recipes! I wouldn’t recommend that switch as you won’t get the same crispy result.
Is this suppose to be served hot or cold? I’m confused. And p.s. it takes a very long time to put this all together. Wow, a couple hours or more.
Hi Debra, I’m sorry it has taken you some time to prepare. Prep time can vary depending on your own speed. I try to be as accurate as possible. This can be served both! Warm rice with cold toppings or serve cold. Or if you want to warm it up! I like the first suggestion.
This was delicious! I recommend letting the tofu press for at least an hour to make it as crispy as possible.
Thank you for sharing, MK!
I made this recipe and it was AWESOMELY GOOD!! You REALLY need to make at least twice as much more tofu.The mango salsa is out of this world delicious. My husband and son licked the plate clean from the peanut sauce. I used honey and it was too sweet and I had to use 3 times more soy sauce to reduce the sweetness of the honey. I love this recipe.
Hi Kate.
This recipe looks so wonderful, I plan on cooking it tomorrow.
What should I sub the cabbage with and how should I cook it? Cabbage (and kale and chickpea) are the few veggies I can not bear to eat.
Looking forward to trying your recipe. Thanks!
Hi! You can use carrots or a different lettuce you can eat. I hope you enjoy it!
Is there a reason why the tofu should be cubed before pressing? Thanks.
Hi Jake, I find it is easier to work with and ensure you get the most water out. I hope you try it!
Another fabulous, delicious recipe — thanks Kate! I’ll be adding this to my dinner rotation.
I’m glad you loved it, Marilee!
Astoundingly good – wow!! My partner said it was the best vegetarian meal he has ever eaten (and we eat vegetarian fairly often)!!
Was contemplating omitting the purple cabbage to make it less complicated but I’m glad I didn’t because the crunch really added to the texture.
Thank you Kate!!
Hooray! That’s great you loved it.
Fantastic dish. Been visiting my plant based parents and had to come up wih a dish they would like. Even my parents Loved it. Skipped the tofu, but kept all the rest of original recipe. The mango had the perfect touch of sweetness. Will be making this again very very soon. The peanut sauce was easy and smooth wit the right amount of bite from the lime. next time I will have to double it. Thank you so much for the wonderful new go to idea!!
I love to hear that, Val! Thank you for your review.
Made your Mango “Burrito” Bowl with Crispy Tofu and Peanut Sauce recipe tonight. My husband keeps talking about how good it was. He said that he would eat it again and again. I found it very refreshing. I have a question. Have you ever made it with almond butter or cashew butter? My sister’s husband can’t have peanuts. Do you think it would taste as good with other nut butters? Again a very good recipe.
Hi Laurie! That’s great. Yes, it can be made with either of those if there is an allergy. Let me know what you think!
I never comment on recipes, but this was SO good. I may have to make it again this week!
Great to hear, Susana! Thank you for your review.
Delicious. We will be making this again this summer. Definitely a keeper.
I wish that I had followed your advice of “If you come home with perfectly ripe mangos, store them in the refrigerator until you make this recipe.” I bough a perfectly ripe mango with the intention of making this recipe on the day. We did not make it until a few days later and the mango had turned to mush. Luckily I discovered it early enough and was able to get another one.
Oh no! I’m glad you were able to make it work.
INCREDIBLE!! First recipe we’ve tried from this site and it was amazing. Only modification was omitting cilantro, and using shredded broccoli because cabbage was out of stock. We seriously can’t wait to eat the leftovers tomorrow!
I’m glad you loved it!
This is so delicious that when I’ve made it for non tofu people it has changed their minds! Some have even made it part of their weekly menu.
I’m glad you love it, Ruth! Thank you for your review.
I’ve never reviewed a recipe, but I’ve been making this dish for about a year and a half now, and it’s my family’s favorite recipe, so I think it’s time I wrote you some feedback :)
Seriously, we love this so much. I was so nervous making it the first time, but it’s been fantastic since the beginning. Good mangoes are key. We seem to fight over the mango salsa more and more each time I make it, so I make a bit more than called for.
I only make a few small changes: 1.) I use sliced romaine instead, since I have trouble digesting cabbage, but it’s delicious this way
2.) we seemed to like canned jalapenos best in this, but I sometimes use real ones when we’re growing them, and
3.) we cook the tofu in a pan, mostly because we love crispy tofu so much, but it’s also a good move in the Summer heat :)
I’m so glad you love it and decided to review, Lianne! I appreciate you sharing how you have made it.
Just made this for the first time and love the flavors. Once again I’m blown away by this method for cooking tofu. This is the second time I’ve done this and can’t ever imagine going back to frying. I do add a couple of drops of liquid smoke to get a grilled flavor in the tofu. One important step: line the baking sheet (ask me how I know…). I did add some mint and Thai basil to the salsa because I had them growing in my garden. I don’t know that they added that much.
Wonderful to hear, Marisa! I appreciate your review.
Thanks for such a delicious recipe, easy to prep in parts (salsa, peanut sauce, cook the rice) for quick week night dinner.
Excellent meal! The tofu turned out pretty crispy, which isn’t an easy feat! Love the mango – it blends beautifully with all of the other flavors.
Great to hear, Diane! Thank you for sharing.
This is soooooo good!! Swapped the tofu for chicken and rice for quinoa for my protein obsessed partner and it was killer! I also used the left over salsa, sauce and cabbage for thai tacos the next day!
I love that, Jen!
One of my favorite meals. The mango salsa is so good on its own that I have made it as a salad to accompany other meals, simply cutting the mango and bell pepper a bit bigger.
One of our favourite recipes and a great way to use some of our mangoes from the garden. Thank you Kate:)
You’re welcome, Gitte! Thank you for your review.
I don’t know that I’ve ever commented here, but I should tell you that this is my and my partner’s absolute favourite dinner. We probably have it 2-3 times per month, and today we discovered it’s just about as wonderful with frozen mango, which opens up so many more months of deliciousness!! Thanks so much for existing, Kate :)
You’re welcome, Shannon! Thank you for sharing.
A fantastic combination; thanks!
You’re welcome, James!
This recipe is incredible! So flavourful, bright and nourishing! We love it and don’t change a single thing. Delicious!
Made a modified version of this. While making the bowls, i realized I thought I had cabbage and I did not, so I left that out.
The sauce on this was phenomenal. My husband and i are not huge mango fans, so next time, I would sub pineapple, which we both do like. I had 2 mangos to use up and was hoping we would like it more in a recipe, but nope. Didn’t matter thought, recipe was still really good.
Next time I’ll use the cabbage and use pineapple instead.
Pura vida!
My friend introduced me to this recipe over a year ago. I don’t make it often, but I absolutely love sharing it with friends. Thanks for such a great dish!
Great to hear you enjoy it, Ms V! I appreciate your review.
Made this tonight and it is sooo delicious and healthy!! Thank you!
Hi Kate,
This recipe sounds unreal. However cilantro tastes like soap to me! :(
What is the best alternative here?
Thanks,
Tara
Hi! You could omit or try parsley. Let me know what you think!
Would it work to pack it in a mason jar like your Mason Jar Chickpea, Farro and Greens Salad?
I don’t know how that would work. If you try it, let me know!
Can you make the tofu ahead of time?
You can, but I prefer this right away.
This dish was so amazing — full of flavor, texture, and nutritious foods! An instant favorite that we will be making many times for sure. Thank you!
You’re welcome, Martha!
This recipe is fantastic! The dish was so colorful and flavorful. Definitely adding this to our dinner rotation.
I love to hear that, Valerie! Thank you for your review.
I just made this for dinner and it was delish! I substituted chicken and brown rice. It’s so easy to add chicken or any kind of meat to any of your recipes for us non-vegetarians! Thank you for this recipe and all your recipes!
So good ! I make this tonight . I added chili an lime spices to my tofu. It turns out great. Will do again .
Wonderful to hear, Maryse!
Great combination of textures and flavors. Kids actually loved the tofu cooked that way. Substituted chicken for my husband who doesn’t like tofu and he loved the dish
This recipe is exquisite. I come back to it time and time again. Not only is it the perfect balance of sweet, salty, and savory, but it is also simply GORGEOUS. All the colors make me swoon. We make a double batch and eat it for days. I will never tire of this all-time-favorite meal. (Also, to make it easier, I thaw out 2 bags of frozen mango and chop them into smaller pieces.) SO DELICIOUS. If I could give it one hundred stars I would.
Thank you! I’m excited you enjoy these bowls. I appreciate your review, Liz.
I can’t remember if I have commented and rated this recipe in the past so I am not going to give a star rating.
This is absolutely one of my favorite recipes on this website or anywhere else, to be honest. It’s great in the summer and always puts me in a good mood. I only wish that I liked cutting up mangos. Mangos and pineapples are two of my favorite fruits to eat but I don’t like prepping either of them. At first glance it looks like this might be a lot of work but it’s really easy since it can be made in steps and not all at once.
Thank you for sharing, Ken!