Seriously, I could put peanut sauce on an old shoe and still love it, but trust me, if you don't have a peanut allergy, you should make this recipe. Cookie + Kate is such a consistent blog, too. If you're not following her, I don't know what you're doing.
Source: Cookie + Kate | Serves: 4 | Time: 1 hr (depending on tofu choice)
Changes: used chickpea tofu; replaced tamari with coconut aminos; used tapioca flour instead of cornstarch; replaced honey with agave nectar; skipped the peanut garnish
Crispy baked tofu and rice
1 block chickpea tofu
1 tbsp EVO
1 tbsp coconut aminos
1 tbsp tapioca flour
1 ¼ cups rice
⅓ cup creamy peanut butter
3 tbsp lime juice
2 tbsp coconut aminos
1 tbsp agave nectar
2 tsp toasted sesame oil
2 garlic cloves, pressed or minced
¼ teaspoon red pepper flakes
Mango salsa and cabbage
2 large ripe #mangos, diced
1 medium red bell pepper, chopped
½ cup (about 4) thinly sliced green onions
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and ribs removed, minced
2 tbsp lime juice
¼ teaspoon fine sea salt
2 cups shredded purple or green cabbage
Cook rice according to package instructions.
Preheat the oven to 400 degrees Fahrenheit and line a large. Transfer the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Set aside.
Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a bowl. Set aside.
Then, in a medium mixing bowl, combine the diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice and salt. Stir to combine, and set aside.
To assemble your bowls, start with a big scoop of cooked rice. Top with a handful (½ cup) shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, and a hefty drizzle of peanut sauce.