The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sesame Tofoo & Mango Rice Bowl with Ginger Dressing
It’s a rainbow in a bowl – tropical mango, garden-fresh sugar snaps, spicy chilli and crunchy black sesame seeds. And it’s delicious as it looks: limey ginger dressing coats tofu, pan-fried until golden and crisp.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp sesame oil (Sesame)
- 40g baby spinach
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g sugar snap peas
- 1 unwaxed lime
- 1 tsp black sesame seeds (Sesame)
- 2 spring onion
- 1 chilli
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp maple syrup
- 4cm fresh ginger (use half)
- 1 mango
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 569
Protein: 29g
Carbs: 50g
Fat: 27g
Ingredients
- 4cm fresh ginger (use a quarter)
- 1 mango (use half)
- 1 unwaxed lime (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 tsp black sesame seeds (use half) (Sesame)
- 40g baby spinach (use half)
- 2 tsp maple syrup (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g sugar snap peas (use half)
- 1 chilli (use half)
- 2 spring onion
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 583
Protein: 30g
Carbs: 51g
Fat: 28g
Sesame Tofoo & Mango Rice Bowl with Ginger Dressing
It’s a rainbow in a bowl – tropical mango, garden-fresh sugar snaps, spicy chilli and crunchy black sesame seeds. And it’s delicious as it looks: limey ginger dressing coats tofu, pan-fried until golden and crisp.
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Cooking Instructions
- Drain the tofu and pat dry with paper towel, then cut into 2cm cubes. Heat a medium frying pan with half the sesame oil on medium-high heat. Add the tofu and cook for 8-10 mins, turning occasionally, until golden brown. Sprinkle with the sesame seeds and season with a pinch of sea salt. Remove from the pan and set aside.
- Make the dressing. Finely chop or grate half the ginger. Finely chop the chilli (remove the seeds for less heat). In a bowl, mix the ginger, half the chilli (or to taste), juice from half the lime, tamari, maple syrup and the remaining sesame oil.
- Halve the sugar snaps lengthways. Thinly slice the spring onions. Reheat the pan with 1 tsp oil on medium-high heat. Add the spring onions and sugar snaps and cook for 2 mins. Stir in the rice, spinach and 1 tbsp water. Cook for 3-4 mins, until heated through.
- Dice the mango into 2cm cubes. Stir the mango and half the dressing through the rice. Season with sea salt and black pepper.
- Serve the mango rice topped with sesame tofu. Drizzle over the remaining dressing. Garnish with the remaining chilli (to taste) and lime as wedges.
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