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Mango-Teriyaki Tofu with Brown Jasmine Rice

kept bylaerkin
recipe byVegetarian Times

Serves 4
If you can’t find ripe mangoes, substitute thawed frozen mango chunks.


2 Tbs. extra virgin olive oil, plus more for drizzling
1 ripe mango, peeled, pitted, and coarsely chopped
2 tsp. grated fresh ginger
3 Tbs. mirin (rice wine)
2 Tbs. low-sodium soy sauce
2 Tbs. sake
1 Tbs. sugar
1 ¼ cups brown jasmine rice
¾ tsp. salt
1 14-oz. pkg. firm tofu, drained and cut into 12 slices
½ cup finely chopped green onions, divided
2 tsp. toasted sesame seeds
1 tsp. toasted sesame oil



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