Miso-Maple Glazed Tofu Bowls with Pickled Mango
Silken tofu glazed in umami miso and maple, served over rice with pickled mango and crunchy vegetables for a refreshing, balanced bowl. This japanese-vietnamese fusion-inspired vegetarian (vegan) ready in about 45 minutes pairs pressed and cubed extra-firm tofu, white miso paste, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cubed extra-firm tofu
- 2 tbsp white miso paste
- 1 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 cup jasmine rice
- 1.5 cups water
- 1/2 cup, thinly sliced fresh mango
- 1/4 cup, thinly sliced red onion
- 2 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Whisk together 2 tbsp white miso paste, 1 tbsp pure maple syrup, 1 tbsp rice vinegar, and 1 tsp sesame oil in a bowl; add 14 oz cubed tofu and toss to coat. Marinate for 20 minutes.
- Step 2: Cook 1 cup jasmine rice with 1.5 cups water in a rice cooker or pot until fluffy (about 15 minutes), then fluff with a fork.
- Step 3: Heat a non-stick skillet over medium heat. Add tofu and cook for 3-4 minutes per side until golden and caramelized, turning gently with a spatula.
- Step 4: In a small bowl, combine 1/2 cup thinly sliced mango, 1/4 cup thinly sliced red onion, 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 cup water; let sit for 10 minutes to pickle.
- Step 5: Divide rice between bowls, top with glazed tofu, and spoon pickled mango mixture over everything. Garnish with 2 tbsp chopped cilantro just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Maple Glazed Tofu Bowls with Pickled Mango take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Maple Glazed Tofu Bowls with Pickled Mango?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Maple Glazed Tofu Bowls with Pickled Mango?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Maple Glazed Tofu Bowls with Pickled Mango for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Maple Glazed Tofu Bowls with Pickled Mango vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
