Crispy Cucumber Mango Tofu Bowls with Peanut Sauce
Ingredients
- 2 packages palmini rice
- 16 oz extra firm tofu
- 2 firm mangoes
- 1 firm avocado
- 1 English cucumber
- 1 red bell pepper
- 1 cup cilantro
- 1 lime
- 1 tablespoon rice vinegar
- 1 tablespoon black sesame seeds
Peanut sauce
- 1/3 cup powdered unsweetened peanut butter
- 3 tablespoons water
- 2 limes
- 1 tablespoon tamari or soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons chili garlic sauce
- 2 tablespoons rice vinegar
Preparation
Add rice to a saucepan with water and boil gently for 5-10 minutes until tender. Drain well, pressing with a towel to remove extra moisture.
Preheat a large cast iron skillet over medium low heat. Add a light spray of avocado oil and arrange tofu in a single layer. Cook for 5-6 minutes until golden and not sticking to the pan. Flip and repeat for 5 minutes on the second side.
Add mango, avocado, cucumber, bell pepper, cilantro, lime juice, and rice vinegar to a large mixing bowl and toss to combine.
Make sauce by adding the ingredients to a jar and whisking with a fork to combine. Season to taste to adjust spice and sweetness.
Remove tofu from the skillet and add to the bowl with mango, avocado, and other ingredients. Toss to combine.
Divide rice between 4 serving bowls. Top with the tofu mango mixture and sprinkle with sesame seeds. Drizzle with sauce and enjoy.
Notes
This recipe serves 4 and is ideal for summer as a bright and light meal.
