Mango-Teriyaki Tofu with Brown Jasmine Rice

If you can’t find ripe mangoes, substitute thawed frozen mango chunks.

If you can’t find ripe mangoes, substitute thawed frozen mango chunks.



Mango-teriyaki sauce

  • 1 ripe mango, peeled, pitted, and coarsely chopped
  • 2 tsp. grated fresh ginger
  • 3 Tbs. mirin (rice wine)
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. sake
  • 1 Tbs. sugar


  • 1 1/4 cups brown jasmine rice
  • 3/4 tsp. salt
  • 1 14-oz. pkg. firm tofu, drained and cut into 12 slices
  • 1/2 cup finely chopped green onions, divided
  • 2 tsp. toasted sesame seeds
  • 1 tsp. toasted sesame oil


To make Mango-Teriyaki Sauce: Purée mango and ginger in food processor until smooth. Strain 1/2 cup purée into saucepan; reserve remaining purée for another use. Whisk in mirin, soy sauce, sake, sugar, and 2 Tbs. water. Bring to a simmer over medium heat, stirring constantly. Remove from heat.

Combine rice, salt, and 2 cups water in saucepan. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook 25 minutes. Let stand, covered, 15 minutes.

Coat tofu slices with Mango-Teriyaki Sauce. Heat grill or grill pan over medium-high heat. Spray with cooking spray. Grill tofu 3 minutes. Flip, and brush with more Mango-Teriyaki Sauce. Grill 2 minutes more.

Stir 1/3 cup green onions, sesame seeds, and sesame oil into rice. Mound rice onto plates. Arrange tofu atop rice. Drizzle with remaining sauce. Sprinkle with remaining green onions, and serve.