From Cookie and Kate
Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
- Time
- 1 hr 15 min
- Makes
- 4
- Ingredients
- 21
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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 ¼ cups brown basmati rice or long-grain brown rice, rinsed
- ⅓ 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
- ¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice)
- 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 tablespoons lime juice
- ¼ teaspoon fine sea salt
- 2 cups shredded purple or green cabbage
- Handful of chopped roasted peanuts, for garnish
Nutrition
- Calories
- 678 calories
- Fat
- 23.9 g
- Serving size
- 1 bowl
- Fiber
- 10.9 g
- Sugar
- 33.6 g
- Sodium
- 717.2 mg
- Protein
- 26.8 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 90.1 g
- Saturated fat
- 3.5 g
As published by Cookie and Kate.
The method
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