Crispy Cucumber Mango Tofu Bowls
Ingredients
- 2 packages rice
- 16 oz extra firm tofu, pressed and cubed
- 2 firm mangoes, cut into 1" cubes
- 1 firm avocado, cut into 1" cubes
- 1 English cucumber, cut into 1" cubes
- 1 red bell pepper, chopped
- 1 cup cilantro, chopped
- 1 lime, juiced
- 1 tbsp rice vinegar
- 1 tbsp black sesame seeds
Peanut sauce
- 1/3 cup powdered unsweetened peanut butter
- 3 tbsp water
- 2 limes, juiced
- 1 tbsp tamari or soy sauce
- 3 tbsp maple syrup
- 2 tbsp chili garlic sauce
- 2 tbsp 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, then 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.
