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Coconut Tofu with Mango Midnight Grains and Spicy Cucumbers
2 or 4 Serving Dinner

Coconut Tofu

with Mango Midnight Grains and Spicy Cucumbers

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
600
FAT
23g
CARBOHYDRATES
78g
PROTEIN
29g

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INGREDIENTS

  1. ½ cup midnight grains
  2. 1 cucumber
  3. 2 tbsp chile garlic sauce
  4. 1 tbsp rice vinegar
  5. 1 tsp tamari
  6. 1 tsp sesame oil
  7. 14 oz organic extra firm tofu
  8. 1 mango
  9. ¼ oz fresh cilantro
  10. 2 tbsp toasted coconut
  11. 2 tbsp cashews
  12. 2 tbsp cornstarch
  13. 1 tbsp (2 tbsp) vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (cashew, coconut)
Tools: Large nonstick skillet, Food processor
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
600
FAT
23g
CARBOHYDRATES
78g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the midnight grains

Add midnight grains, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and spirals start to burst, 30 to 35 minutes. Remove from heat and set aside, covered, to steam for 5 minutes.

2
Make the spicy cucumbers

Peel and thinly slice the cucumber. Add sliced cucumber, rice vinegar, tamari, sesame oil, and 1 tbsp (2 tbsp) chile garlic sauce to a medium bowl, and toss to coat. Set aside to marinate. TIP: Add more chile garlic sauce if you prefer.

3
Prepare the produce

Drain the tofu, pat dry, and cut into 1 inch cubes. Peel and dice the mango, removing the seed. Chop cilantro leaves and stems.

4
Toast the coconut & cashews

Add toasted coconut and cashews to a large nonstick skillet over medium heat. Toast until fragrant and golden, 1 to 2 minutes, and transfer to a small bowl.

5
Sear the tofu

Wipe skillet clean, and return to medium high heat with 1 tbsp vegetable oil. Add cubed tofu and cornstarch to a large bowl, and toss. Remove coated tofu, shaking off excess cornstarch, and add tofu the skillet. Cook for 1 minute, reduce heat to medium, and cook until tofu is golden brown and crispy, another 2 to 3 minutes per side. Sprinkle with salt. TIP: Work in batches for the 4-serving meal.

6
Serve

Add diced mango and chopped cilantro to the midnight grains, and stir. Divide mango midnight grains between large bowls. Top with crispy tofu and spicy cucumbers, and sprinkle everything with the toasted coconut and cashews. Enjoy!

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