Tofu & Mango Forbidden Rice Bowls

• Produce

  • 1 Avocado, ripe
  • 1 Carrot, medium
  • 1 Cilantro
  • 1 Cucumber
  • 1/4 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 1/2 Lime
  • 1 Mango
  • 1 cup Red cabbage

• Refrigerated

  • 1 14-ounce package Tofu, extra firm

• Condiments

  • 4 1/2 tsp Sriracha
  • 1/4 cup Tahini

• Pasta & Grains

  • 1 cup Black rice

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Tapioca starch

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil

• Liquids

  • 3 tbsp Water

• Other

  • 2 tablespoons organic soy sauce or liquid aminos

Found on emilieeats.com

Description

Ingredients

• 1 cup black rice
• 1 14-ounce package extra-firm tofu
• 2 tablespoons organic soy sauce or liquid aminos
• 1 tablespoon rice vinegar
• 1 tablespoon tapioca starch (optional, for extra crispiness)
• 1 teaspoon sesame oil
• 2½ teaspoons Sriracha sauce, divided
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
• 1 mango, sliced
• 1 medium carrot, thinly sliced
• 1 cucumber, thinly sliced
• 1 cup red cabbage, chopped
• 1 ripe avocado, sliced
• ¼ cup tahini
• 3 tablespoons water
• ½ lime, juiced
• 2 teaspoons Sriracha sauce
• Salt and pepper, to taste
• Cilantro for garnish (optional)

Directions

• Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15-20 minutes.
• Rinse rice well. In a medium pot, place rice and 2 cups water. Bring to a boil; cover and reduce to simmer. Cook for 40-45 minutes, until rice is tender and chewy.
• Preheat oven to 375F. Lightly grease a baking sheet with oil or cooking spray.
• Cut tofu into ½-inch chunks. In a small bowl, whisk together soy sauce, vinegar, starch, sesame oil, ½ teaspoon Sriracha, ginger, and garlic powder. Add tofu; toss to combine. Let sit for 5-10 minutes.
• Place tofu in a single layer on the baking sheet. Bake for 30 minutes, until crispy on the edges.
• While the rice and tofu are cooking, slice and chop your vegetables. Prepare the sauce by whisking together tahini, water, lime juice, Sriracha, and salt and pepper.
• To make your bowl, add a scoop of rice, ¼ of the tofu, mango slices, carrots, cucumbers, red cabbage, and avocado slices. Drizzle with the tahini sauce and garnish with cilantro.