Mango Tofu Bowls

Ingredients

  • 2 12-15 oz blocks extra-firm tofu

  • 2 Tbsp olive oil

  • 4 Tbsp soy sauce

  • 1 Tbsp cornstarch

  • 1.25 cups long-grain brown rice, rinsed

  • 1/3 cup creamy peanut butter

  • 5 Tbsp lime juice

  • 1 Tbsp honey

  • 2 tsp toasted sesame oil

  • 2 cloves garlic, minced

  • 1/4 tsp red pepper flakes

  • 2 ripe mangos, diced

  • 1 red bell pepper, chopped

  • 1/2 cup thinly sliced green onions

  • 1/4 cup chopped fresh cilantro

  • 1 jalapeno, seeds and ribs removed, minced

  • 1/4 tsp salt

  • 2 cups shredded green cabbage

  • chopped roasted peanuts

Make

  1. Drain tofu and gently squeeze out excess water. Slice into 1/2 cubes and use a weight to press out water for 10-30 minutes
  2. Boil rice uncovered for 30 minutes, the drain off water, return to pot, and let rest for 10 minutes
  3. Preheat oven to 400F and line baking sheet with parchment paper
  4. Toss pressed tofu with olive oil and 2 Tbsp soy sauce, then toss with cornstarch. Transfer to baking sheet in single layer
  5. Bake for 25-30 minutes until deeply golden on edges, tossing halfway
  6. Prepare peanut sauce by whisking peanut butter, 2 Tbsp soy sauce, 3 Tbsp lime juice, honey, sesame oil, garlic, and red pepper flakes
  7. Mix mango, red bell pepper, green onion, cilantro, jalapeno, salt, 2 Tbsp lime juice, and green cabbage in bowl
  8. Assemble bowls, top with roasted peanuts

TIME | 1.25 hours

YIELD | 4 servings

TAGS | Asian