Fried Red Rice with Mango and Five Spice Tofu

Here’s a delicious, colorful recipe from our very own Hodo head chef. This dish combines creamy, cool mango with hot and spicy chiles, onions and ginger. It’s refreshing, with a kick!

Serves 6-8


3/4 Cup                   Red Peppers, cut into ½” pieces

½  Cup                     Celery, cut into 1/2’” pieces

¾ Cup                      Red Onion, finely diced

3 tsp                        Fresh ginger, peeled and minced

3 tsp                        Garlic, peeled and minced

½ cup                       Asparagus, cut into 1” pieces

1 cup                       Red Bhutanese Rice

3 Cups                     Water

2 Cups                     Braised Tofu

3 tsp.                       Green Onion, cut in thin rounds

3 tsp                        Cilantro, chopped

½ tsp                       Chile flakes

1 Cup                       Fresh mango, cut into ½” cubes

1/3 Cup                   Tamari

2 tsp                        Sesame Oil

2 tsp                        Soybean Oil


Cook the rice:

Combine 3 cups of water and red rice in a pot.  Bring to a boil and then turn heat down to a simmer. Once all water is absorbed, and rice is fluffy, turn off heat.

Chop all veggies and tofu. Set aside veggies, tofu and rice.

In a wok over medium high heat, add 1 tsp soybean oil. Add red peppers, celery, red onion, ginger, garlic and asparagus. Cook 3-5 minutes.

Add tofu and cook 2 minutes more. Set aside in another bowl.

Add the rest of the soybean oil to the empty pan and brown the rice. Add tamari, green onion, cilantro and chile flakes. Combine cooked veggies, rice and mango.


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