Mango Tofu Bowl with Coconut Rice
Ingredients
Mango sauce
- 1 mango, cut up
- 1/3 cup tamari
- 2 tablespoons rice vinegar
- 1-2 teaspoons sriracha, to taste
- 1/2 teaspoon garlic powder
Bowl components
- 1 block extra firm tofu
- Corn starch, for dredging
- Oil, for frying
- 2 cups broccoli
- 1.5 cups jasmine rice
- 1.5 cups coconut milk
- 1.5 cups water
- Purple cabbage
- Green onions
Preparation
Press a block of extra firm tofu for about 20-30 minutes
Put all sauce ingredients in a food processor and blend until smooth, then set aside
Cut tofu into cubes and dredge each piece in corn starch
Heat a pan with oil and add tofu, cook until crispy on all sides, then remove from heat
While tofu is cooking, blanch broccoli in boiling water for about 1-2 minutes, drain and cool off with cold water to stop the cooking
Start with about half the sauce in a warm pan, heat the sauce and then add the broccoli and tofu to heat through, adjust sauce amount as desired
Cook the rice with coconut milk and water until done
Assemble the bowl with rice, tofu mixture, purple cabbage, and green onion
