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Mango "Burrito" Bowls with Crispy Tofu and Peanut Sauce


Crispy baked tofu and rice

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
Peanut sauce
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)
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 tablespoons lime juice
¼ teaspoon fine sea salt
2 cups shredded purple or green cabbage
Handful of chopped roasted peanuts, for garnish



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