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Air Fryer Tofu Mango Bowls


  • Author: Jenna
  • Cook Time: 18 - 20 min
  • Total Time: 18 - 20 min
  • Yield: 4 1x
Scale

Ingredients

  • 1 block (12 to 15 ounces) organic extra-firm tofu

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon reduced-sodium soy sauce

  • 2 packages of 90 second ready Jasmine Rice

  •  8 tablespoons Thai Peanut Sauce

Mango Salsa 

  • 2 large ripe mangos, diced

  • 1/2 medium red bell pepper, chopped

  • 4 thinly sliced green onions

  •  ¼ cup chopped fresh cilantro

  • 2 tablespoons lime juice

  •  Salt and pepper to taste 

  •  2 cups shredded purple or green cabbage


Instructions

  1. Preheat air fryer to 350 degrees Fahrenheit. 
  2. Drain the tofu. Place a block of tofu between 2 pieces of paper towels (on a plate or cutting board) and put some heavy weight on top of it. Let the tofu drain for 10 minutes to half an hour. 
  3. When the tofu is done draining, slice the tofu into even  slices. Stack the slices on top of each other and then dice them into even cubes. 
  4. Place the tofu on a sheet of parchment paper and spread the pieces out evenly. Drizzle them with olive oil and soy sauce. 
  5. Lift the parchment paper with tofu into the air fryer basket and air fry the tofu for 18 minutes at 350 degrees. 
  6. While the tofu is cooking prepare the Mango salsa. Combine the diced mangos, chopped bell pepper, green onions, cilantro, lime juice, and cabbage into a Small/medium sized bowl. Season with salt and pepper to taste.
  7. Cook the Jasmine rice in the microwave for 90 seconds. 
  8. To assemble, combine the rice, crispy tofu, and salsa into a bowl. Top with peanut sauce and chopped peanuts.

Notes

WW My Personal Points 9 

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  • Category: Easy
  • Method: Air Fryer
  • Cuisine: Asian

Nutrition

  • Serving Size: 1
  • Calories: 511
  • Sugar: 23g
  • Sodium: 401mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Carbohydrates: 75g
  • Fiber: 8g
  • Protein: 19g

Keywords: Air fryer Tofu Mango Bowls