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

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.

Step 2: Drain the tofu and gently squeeze out some water using your palms. Slice the tofu lengthwise into 3 slabs, stack them, slice lengthwise again into 3 columns, then cut across into 5 rows to create even cubes.

Step 3: Place the tofu cubes on a cutting board lined with a lint-free tea towel or paper towels. Fold the towel over the tofu and put a heavy weight on top. Let it rest for at least 10 minutes, preferably 30, to drain excess moisture.

Step 4: While tofu drains, bring a large pot of water to a boil. Add the rice and boil uncovered for 30 minutes. Drain well, return rice to the pot, cover and let rest off heat for 10 minutes. Fluff with a fork and set aside.

Step 5: Transfer pressed tofu to the baking sheet. Drizzle with olive oil and tamari, then toss to coat. Sprinkle cornstarch evenly over tofu and toss again so no powdery spots remain.

Step 6: Arrange tofu in a single layer and bake for 25 to 30 minutes, tossing halfway through, until edges are deeply golden. Remove and set aside.

Step 7: Prepare the peanut sauce by whisking peanut butter, lime juice, tamari, honey, sesame oil, garlic, and red pepper flakes in a bowl. Adjust sweetness with honey if needed, then set aside.

Step 8: Combine diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice, and sea salt in a medium bowl. Stir gently to mix and set aside as the mango salsa.

Step 9: To assemble the bowls, start with a scoop of cooked rice. Add shredded cabbage, a generous scoop of mango salsa, a handful of crispy tofu, a drizzle of peanut sauce, and finish with chopped peanuts for crunch.

Tips & Variations

Pressing the tofu well is key to achieving a crispy texture; if short on time, use a tofu press or double the weight for better results.

For a nut-free version, swap peanut butter and peanuts for sunflower seed butter and seeds.

Add avocado slices or swap the rice for quinoa for a different grain base.

Adjust the spiciness by omitting jalapeño or reducing red pepper flakes according to your taste.

FAQs

Can I use firm tofu instead of extra-firm?

Extra-firm tofu works best for crispiness because it holds its shape and releases less moisture. Firm tofu can be used but may be softer and less crispy.