Name: Mango Burrito Bowls with Crispy Tofu
Total time: 1 h
Yield: 4 servings
Ingredients: 1 (12-15 oz) block tofu, extra-firm, drained; 1 tbsp olive oil; 1 tbsp tamari, reduced-sodium; 1 tbsp cornstarch; 1 1/4 cup brown basmati rice, rinsed; 1/3 cup peanut butter, creamy; 3 tbsp lime juice; 2 tbsp tamari, reduced-sodium; 1 tbsp maple syrup; 2 tsp sesame oil, toasted; 2 cloves garlic, minced; 1/4 tsp red pepper flakes; 2 large mango, diced; 1 medium red bell pepper, chopped; 1/2 cup green onion, thinly sliced; 1/4 cup cilantro, chopped fresh; 1 medium jalapeño, minced, seeds and ribs removed; 2 tbsp lime juice; 1/4 tsp sea salt, fine; 2 cup cabbage, shredded; handful peanuts, chopped roasted

Estimate, per serving

Cal: 520
Protein: 18.5g
Carbs: 68g
Fat: 18g
Sodium: 680mg
Fiber: 10.5g

Ingredients

tofuextra-firm, drained: 2 (12-15 oz) block
olive oil: 2 tbsp
tamarireduced-sodium: 2 tbsp2 tbsp
cornstarch: 2 tbsp
brown basmati ricerinsed: 2 1/2 cup
peanut buttercreamy: 2/3 cup2 cup
lime juice: 6 tbsp
tamarireduced-sodium: 4 tbsp4 tbsp
maple syrup: 2 tbsp
sesame oiltoasted: 4 tsp
garlicminced: 4 cloves
red pepper flakes: 1/2 tsp
mangodiced: 4 large
red bell pepperchopped: 2 medium
green onionthinly sliced: 1 cup
cilantrochopped fresh: 1/2 cup
jalapeñominced, seeds and ribs removed: 2 medium
lime juice: 4 tbsp
sea saltfine: 1/2 tsp
cabbageshredded: 4 cup
peanutschopped roasted: handful2 handful

Method

01Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
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.
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
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
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.
06Arrange tofu in an even layer and bake for 25 to 30 minutes, tossing halfway, until deeply golden on edges.28 min
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.
08Combine diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice, and sea salt in a bowl. Stir and set aside.
09Assemble bowls: start with a scoop of rice, top with cabbage, mango salsa, tofu, peanut sauce, and peanuts.

Fits

Vegan
Vegetarian
Pescatarian
Dairy-free
Egg-free