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Mango Burrito Bowls with Crispy Tofu and Peanut Sauce

URL: https://cookieandkate.com/mango-burrito-bowls-with-crispy-tofu/

Ingredients

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

Peanut sauce

  • ⅓ cup creamy peanut butter
  • 3 tablespoons lime juice
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic
  • ¼ teaspoon red pepper flakes

Mango salsa and cabbage

  • 2 large ripe mangos
  • 1 medium red bell pepper
  • ½ cup green onions
  • ¼ cup fresh cilantro
  • 1 medium jalapeño
  • 2 tablespoons lime juice
  • ¼ teaspoon fine sea salt
  • 2 cups shredded purple or green cabbage
  • handful chopped roasted peanuts

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Drain and press the tofu to remove excess water, then cut it into cubes.
  3. Boil water in a pot and cook the rice for 30 minutes, then let it rest.
  4. Toss the tofu with olive oil and tamari, then coat with starch and bake for 25-30 minutes.
  5. Prepare the peanut sauce by whisking together all its ingredients.
  6. Combine diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice, and salt in a bowl for the salsa.
  7. Assemble the bowls starting with rice, then add cabbage, mango salsa, baked tofu, peanut sauce, and peanuts.

Nutrition Facts (estimated)

Servings
4 bowls
Calories
450
Total fat
25g
Total carbohydrates
45g
Total protein
15g
Sodium
400mg
Cholesterol
0mg

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