Name: Mango "Burrito" Bowls with Crispy Tofu and Peanut Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 bowls
Ingredients: 1 block (12 to 15 ounces) organic extra-firm tofu; 1 tablespoon extra-virgin olive oil; 1 tablespoon reduced-sodium tamari* or soy sauce; 1 tablespoon cornstarch or arrowroot starch; 1 1/4 cups brown basmati rice or long-grain brown rice, rinsed; 1/3 cup creamy peanut butter; 3 tablespoons lime juice (about 1 lime); 2 tablespoons reduced-sodium tamari* or soy sauce; 1 tablespoon honey or maple syrup, to taste; 2 teaspoons toasted sesame oil; 2 garlic cloves, pressed or minced; 1/4 teaspoon red pepper flakes (omit or reduce if sensitive to spice); 2 large ripe mangos, diced; 1 medium red bell pepper, chopped; 1/2 cup (about 4) thinly sliced green onions; 1/4 cup chopped fresh cilantro; 1 medium jalapeño, seeds and ribs removed, minced; 2 tablespoons lime juice; 1/4 teaspoon fine sea salt; 2 cups shredded purple or green cabbage; Handful of chopped roasted peanuts, for garnish