Mango "Burrito" Bowls with Crispy Tofu and Peanut Sauce

cookieandkate.com

Elisheba Ittoop

subheading: Crispy baked tofu and rice:

1 block (12 to 15 ounces) organic extra-firm tofu

1 tablespoon extra-virgin olive oil

1 tablespoon reduced-sodium tamari* or soy sauce

1 tablespoon cornstarch or arrowroot starch

1 ¼ cups brown basmati rice or long-grain brown rice, rinsed

subheading: Peanut sauce:

⅓ cup creamy peanut butter

3 tablespoons lime juice (about 1 lime)

2 tablespoons reduced-sodium tamari* or soy sauce

1 tablespoon honey or maple syrup, to taste

2 teaspoons toasted sesame oil

2 garlic cloves, pressed or minced

¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice)

subheading: Mango salsa and cabbage:

2 large ripe mangos, diced

1 medium red bell pepper, chopped

½ cup (about 4) thinly sliced green onions

¼ cup chopped fresh cilantro

1 medium jalapeño, seeds and ribs removed, minced

2 tablespoons lime juice

¼ teaspoon fine sea salt

2 cups shredded purple or green cabbage

Handful of chopped roasted peanuts, for garnish

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