my-diet-bowls

Cooked Sriracha Lime Tofu Poke Bowl with Jasmine Rice and Mango Cabbage Crunch

Name: Cooked Sriracha Lime Tofu Poke Bowl with Jasmine Rice and Mango Cabbage Crunch
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 230 g jasmine rice, cooked; 200 g extra firm tofu, pressed and cubed; 120 g green cabbage, shredded; 120 g mango, diced; 10 g sriracha; 15 g lime juice; 12 g soy sauce; 5 g sesame oil; 8 g sesame seeds; 1 g salt

This dish pairs jasmine rice, cooked with extra firm tofu, pressed and cubed, green cabbage, shredded and mango, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

29 g Protein

93 g Carbohydrates

20 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

230g jasmine rice, cooked 299 kcal
200g extra firm tofu, pressed and cubed 152 kcal
120g green cabbage, shredded 30 kcal
120g mango, diced 60 kcal
10g sriracha 12 kcal
15g lime juice 5 kcal
12g soy sauce 8 kcal
5g sesame oil 44 kcal
8g sesame seeds 46 kcal
1g salt 0 kcal

Cooking instructions

jasmine rice
Cook the rice if needed; cool to warm/room temperature.
extra firm tofusesame oil
Crisp the tofu: pat tofu dry. Sear cubes in a nonstick skillet with sesame oil over medium-high heat until browned on multiple sides, 8-10 minutes.
extra firm tofusrirachalime juicesoy sauce
Mix the sauce: whisk sriracha, lime juice, and soy sauce; toss with the hot tofu and remove from heat.
extra firm tofugreen cabbagemangolime juicesalt
Toss the crunch topping: combine shredded cabbage with mango and a pinch of salt; squeeze in a little extra lime if you like.
jasmine riceextra firm tofugreen cabbagemangosesame seeds
Assemble: add rice, top with sauced tofu, mango-cabbage crunch, and sesame seeds.