Scott:
Ana:
Alex:
Ingredients
- 1 1/4 c basmati rice
- Baked Tofu
- 1 block extra-firm tofu
- 1 Tbs olive oil
- 1 Tbs soy sauce
- 1 Tbs cornstarch
- Peanut Sauce
- 1/3 c creamy peanut butter (85g)
- 3 Tbs lime juice
- 2 Tbs soy sauce
- 1 Tbs honey (21g)
- 2 tsp sesame oil
- 2 cloves garlic, pressed
- 1/4 tsp red pepper flakes
- Mango Salsa
- 2 large ripe mangos, diced
- 1 red pepper, chopped
- 1/2 cup (4) green onions, sliced
- 1/4 cup cilantro
- 1 jalapeno, minced
- 2 Tbs lime juice
- 1/4 tsp salt
- 2 cups shredded purple cabbage
- peanuts (garnish)
Steps
1) Preheat oven to 400 C. Line baking sheet with parchment paper
2) Rinse and soak rice (15 min)
3) Drain tofu. Slice into 3 slabs. Then 3 columns, then 5 rows. Press to drain more
4) Cook rice (15 min) in 1.5 cups water. Rest 10 min
5) Toss tofu in soy sauce, oil. Toss with corn starch. Bake 25-30 min. Flip halfway through
6) Mix peanut butter sauce. Set aside
7) Mix mango salsa. Set aside
8) Assemble bowl: Rice, 1/2 cup cabbage, mango salsa, tofu, peanut sauce, chopped peanuts