Mango Tofu Rice

Mango season has started and it is slowly making its way into smoothies, cakes and chutneys for me πŸ™‚ .. how about you ? I was not a big fan of raw mango specially when eaten as it is. Found the taste to be too sharp, but good for me I am usually able to convince myself to eat anything when it is vegan and healthy πŸ˜€ . Down South in India they use raw mango in many ways.. in chutneys, pickles and even dals & rice dishes! I am liking the way the sour raw mangoes are used so beautifully in so many ways here. The variety of mango used is usually raw tothapuri which is available in abundance in south India.

Off-late I have also been experimenting with healthier grains. Whole grain rice like red & brown rice and millets. I am enjoying the taste of red rice and used it in this recipe as well. They aren’t that difficult to cook once pre-soaked for a couple of hours. For this recipe I left them slightly chewy as that blend well with the rest of the texture. Take care not to overcook them specially when cooking in a cooker.

mangorice (1 of 2)

Fried bits of Tofu give a nice crunch to the dish and also make it more filling.

mangorice (2 of 2)

Serves 2-3


1/2 cup Tofu (chopped into small cubes)
3/4 cup Red Rice (soak for 3-4 hours)

1 medium raw Mango – grated & sliced
3 Tbs Grated Fresh Coconut
2 Green chillies
Salt 1 tsp
1/4 tsp Turmeric Pwd
Handful Coriander Leaves
Asafoetida (hing) – a pinch
Optional – 1 tsp Jaggery powder

4 tsp cooking oil
1 tsp Mustard seeds
1 tsp Split black gram (urad dal)
1 tsp Cumin Seeds
1 dried red chilli
2-3 tsp Peanuts
5-10 Curry leaves


1. Soak 3/4 cup red rice for 3-4 hours and drain. Cook with twice the amount of water in a cooker for 3 whistles. Cook to the point the rice has some bite to it. After 3 whistles once the cooker pressure is released open the lid, fluff it with a fork and allow to cool for sometime. Drain any excess water from the rice.

2. Now we prepare a mango paste/chutney to flavor the rice. This is a coarse paste with texture to it. Cut out 1 slice and grate rest of the mango.

3. Grind Mango, coconut, chillies, coriander, asafoetida & salt into a paste using little water to bring the ingredients together. Check salt and add to taste. Optionally add jaggery to have a sweet component to the flavor.

4. In a shallow nonstick pan heat some oil and fry Tofu cubes till golden brown on edges. Keep changing sides to cook evenly. Drain onto a paper towel to remove excess

5. To prepare seasoning – In a pan add 3-4 tablespoon of cooking oil. Once it is heated add mustard seeds, black gram dal, cumin seeds, red chilli and curry leaves. When
mustard seeds sputter add peanuts and fry till slightly brown. Take care to keep the pan on low medium heat to avoid burning any ingredients.

6. Now add the rice to the pan with the seasoning, add most of the fried tofu and gently fold all the ingredients together. Check for Salt and add more if needed.

7. Stuff a medium Bowl with the rice mix and press firmly to take the shape of the bowl. Invert the bowl over your serving plate and gently tap to get a clean shape.

8. Garnish with Raw mango matchsticks, fresh chopped coriander and fried tofu bits πŸ™‚

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