Forbidden Rice Salad with Crispy Sweet Chili Tofu
Ingredients
Crispy sweet chili tofu
- 8 oz extra firm tofu, pressed and cubed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coconut aminos
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon arrowroot powder
- 2 tablespoons chili garlic sauce
- 1 tablespoon date syrup
Forbidden rice mango salad
- 1 cup forbidden rice, cooked and cooled
- 1 small firm yellow mango, diced
- 1/2 cup purple cabbage, thinly sliced
- 1 firm avocado, diced
- 1 orange bell pepper, diced
- handful of fresh mint, chopped
- 1 bunch cilantro, chopped
- handful of basil, chopped
- 1/2 cup edamame
- 1/4 red onion, thinly sliced
- 1/2 jalapeño, finely chopped
- 1/3 cup roasted cashews, chopped
Ginger lime vinaigrette
- 2 limes, juiced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon raw agave
Preparation
In a shallow bowl, gently toss tofu cubes with extra virgin olive oil and coconut aminos. Sprinkle with seasonings and arrowroot powder and rotate to coat evenly.
Place on a parchment lined baking sheet (not touching) and bake at 400 degrees for 15 minutes. Remove, flip and bake for another 10-15 minutes until desired crispiness.
In a medium bowl, combine chili garlic sauce and agave. Remove tofu from oven and add to bowl to coat with sauce.
Add all salad ingredients to a large bowl.
Toss with dressing and serve topped with tofu!
