Mango Burrito Bowls with Crispy Tofu

Ingredients

tofu extra-firm, drained

1 (12-15 oz) block

olive oil

1 tbsp

tamari reduced-sodium

1 tbsp

cornstarch

1 tbsp

brown basmati rice rinsed

1 1/4 cup

peanut butter creamy

1/3 cup

lime juice

3 tbsp

tamari reduced-sodium

2 tbsp

maple syrup

1 tbsp

sesame oil toasted

2 tsp

garlic minced

2 cloves

red pepper flakes

1/4 tsp

mango diced

2 large

red bell pepper chopped

1 medium

green onion thinly sliced

1/2 cup

cilantro chopped fresh

1/4 cup

jalapeño minced, seeds and ribs removed

1 medium

lime juice

2 tbsp

sea salt fine

1/4 tsp

cabbage shredded

2 cup

peanuts chopped roasted

handful

Method

1. 01Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. 02Drain tofu and gently squeeze out water with palms. Slice into thirds lengthwise, stack, slice lengthwise into 3 columns, then slice across into 5 rows to make cubes.
3. 03Line a cutting board with a lint-free tea towel or paper towels, arrange tofu in an even layer, fold towel over, and weight with another cutting board topped with a cast iron pan or heavy cans. Let rest at least 10 minutes, preferably 30.30 min
4. 04Bring a large pot of water to boil, add rice, boil uncovered for 30 minutes. Drain and return to pot, cover, rest off heat for 10 minutes. Fluff with fork.40 min
5. 05Transfer pressed tofu to baking sheet, drizzle with olive oil and tamari, toss to combine. Sprinkle cornstarch over tofu and toss until evenly coated with no powdery spots.
6. 06Arrange tofu in an even layer and bake for 25 to 30 minutes, tossing halfway, until deeply golden on edges.28 min
7. 07Whisk peanut butter, lime juice, tamari, maple syrup, sesame oil, garlic, and red pepper flakes. Taste and add another teaspoon maple syrup if too bold.
8. 08Combine diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice, and sea salt in a bowl. Stir and set aside.
9. 09Assemble bowls: start with a scoop of rice, top with cabbage, mango salsa, tofu, peanut sauce, and peanuts.