Crispy Tofu with Mango-Chili Salsa and Coconut Rice
Enjoy a delicious gluten-free meal featuring air-fried crispy tofu, served with a refreshing mango-chili salsa and creamy coconut rice. This vibrant dish is packed with flavor, protein, and perfect textures for a satisfying dinner.
- 16 oz extra-firm tofu, pressed and cubed
- 3 tbsp cornstarch
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup mango, diced
- 0.5 cup red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp red chili, minced
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tsp sugar
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Instructions
Cook the coconut rice: In a saucepan, combine jasmine rice, coconut milk, water, sugar, and a pinch of salt. Bring to a simmer, cover, and cook on low until rice is tender and liquid is absorbed.
⏱️ 20 minutesPrepare the salsa: In a bowl, mix diced mango, bell pepper, red onion, cilantro, lime juice, red chili, and a pinch of salt. Set aside to allow flavors to meld.
⏱️ 2 minutesToss tofu cubes with olive oil, cornstarch, salt, and black pepper until evenly coated.
⏱️ 2 minutesArrange tofu in a single layer in the air-fryer basket. Air-fry at 400°F until golden and crispy, shaking halfway through.
⏱️ 20 minutes 🌡️ 400°FServe crispy tofu over coconut rice, topped with mango-chili salsa.
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Nutrition Information
Per serving. Values are approximate and may vary.
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