Mango Tofu Salad

/Mango Tofu Salad

Mango Tofu Salad

AuthorCat and OzyCategoryDifficultyBeginner

Mango Tofu Salad with coconut rice, avocado and spicy Sriracha Sauce.

Yields1 Serving
Prep Time30 minsCook Time1 hr 48 minsTotal Time2 hrs 18 mins

COCNUT RICE
 1.50 cups JASMINE BROWN RICE
 2 CLOVES GARLIC, MINCED
 ¼ tsp SEA SALT
 13.50 oz CAN OF COCONUT MILK
 1 cup WATER
HONEY LIME GLAZE
 1 LIME
 1 tbsp HONEY
 1 tbsp LIQUID AMINO ACIDS
 1 tsp CORN STARCH
AIR FRIED TOFU
 14 oz EXTRA FIRM TOFU
 2 tsp OLIVE OIL
 2 tbsp CORN STARCH
 2 tbsp FINE GROUND BREAD CRUMBS
 1 pinch SEA SALT
SALAD FIXINGS
 8 cups SPINACH
 2 MANGOS, CUBED
 1 AVOCADO, SLICED
 4 GREEN ONIONS, SLICED
 2 tbsp CILANTRO, CHOPPED
 1 tbsp SRIRACHA SAUCE

1

1. Begin by pressing the tofu. Remove the tofu from the package, draining away the moisture. Wrap the tofu in a few layers of paper towels. Place wrapped tofu between two plates and place something heavy on top. Let the tofu press for at least 30 minutes.

2

2. To make rice, combine the uncooked rice, garlic, salt, coconut milk, and water in rice cooker. Set timer for brown rice. To cook on stove: Combine all ingredients in a medium pot. Follow cooking directions on rice package. When finished cooking turn off heat and let sit, undisturbed for 10 minutes. Fluff the rice with a fork.

3

3. After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with paper towels if needed to make sure the surface is dry. Place tofu in medium bowl and coat with olive oil. Sprinkle with corn starch, bread crumbs and salt, toss to coat. Place in air fryer basket, fry at 375 degrees for 15 minutes. To cook in the oven: Pre-heat oven to 350 degrees, place prepared tofu on baking sheet and bake for 15 minutes, turning once.

4

4. While tofu and rice are cooking, prepare the honey-lime glaze. Zest the lime. Squeeze the juice from the lime (you'll need 1/4 cup lime juice). Combine the juice, 1/2 tsp of the zest, honey, liquid amino acids, corn starch, and salt in a bowl. Stir until the corn starch and honey are dissolved.

5

5. Once the tofu is finished cooking, stir the glaze and pour into pre-heated skillet. Allow the glaze to begin to simmer, at which point it will thicken. Remove from heat, add tofu and mango cubes, and stir to coat.

6

6. Assemble the salad. Divide spinach and green onion amongst 4 plates, top with mango tofu mixture and avocado. Serve with 1/2 cup coconut rice each. Sprinkle cilantro on top, add a dash of sea salt and drizzle with Sriracha.

Adapted from budgetbytes.com Mango Coconut Tofu Bowls to meet 80 Day Obsession meal plan. As prepared recipe equals: 2 greens, 1 purple, 1 red, 1 yellow, 1 blue and 1 tsp.

Ingredients

COCNUT RICE
 1.50 cups JASMINE BROWN RICE
 2 CLOVES GARLIC, MINCED
 ¼ tsp SEA SALT
 13.50 oz CAN OF COCONUT MILK
 1 cup WATER
HONEY LIME GLAZE
 1 LIME
 1 tbsp HONEY
 1 tbsp LIQUID AMINO ACIDS
 1 tsp CORN STARCH
AIR FRIED TOFU
 14 oz EXTRA FIRM TOFU
 2 tsp OLIVE OIL
 2 tbsp CORN STARCH
 2 tbsp FINE GROUND BREAD CRUMBS
 1 pinch SEA SALT
SALAD FIXINGS
 8 cups SPINACH
 2 MANGOS, CUBED
 1 AVOCADO, SLICED
 4 GREEN ONIONS, SLICED
 2 tbsp CILANTRO, CHOPPED
 1 tbsp SRIRACHA SAUCE

Directions

1

1. Begin by pressing the tofu. Remove the tofu from the package, draining away the moisture. Wrap the tofu in a few layers of paper towels. Place wrapped tofu between two plates and place something heavy on top. Let the tofu press for at least 30 minutes.

2

2. To make rice, combine the uncooked rice, garlic, salt, coconut milk, and water in rice cooker. Set timer for brown rice. To cook on stove: Combine all ingredients in a medium pot. Follow cooking directions on rice package. When finished cooking turn off heat and let sit, undisturbed for 10 minutes. Fluff the rice with a fork.

3

3. After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with paper towels if needed to make sure the surface is dry. Place tofu in medium bowl and coat with olive oil. Sprinkle with corn starch, bread crumbs and salt, toss to coat. Place in air fryer basket, fry at 375 degrees for 15 minutes. To cook in the oven: Pre-heat oven to 350 degrees, place prepared tofu on baking sheet and bake for 15 minutes, turning once.

4

4. While tofu and rice are cooking, prepare the honey-lime glaze. Zest the lime. Squeeze the juice from the lime (you'll need 1/4 cup lime juice). Combine the juice, 1/2 tsp of the zest, honey, liquid amino acids, corn starch, and salt in a bowl. Stir until the corn starch and honey are dissolved.

5

5. Once the tofu is finished cooking, stir the glaze and pour into pre-heated skillet. Allow the glaze to begin to simmer, at which point it will thicken. Remove from heat, add tofu and mango cubes, and stir to coat.

6

6. Assemble the salad. Divide spinach and green onion amongst 4 plates, top with mango tofu mixture and avocado. Serve with 1/2 cup coconut rice each. Sprinkle cilantro on top, add a dash of sea salt and drizzle with Sriracha.

Adapted from budgetbytes.com Mango Coconut Tofu Bowls to meet 80 Day Obsession meal plan. As prepared recipe equals: 2 greens, 1 purple, 1 red, 1 yellow, 1 blue and 1 tsp.
Mango Tofu Salad
By | 2018-06-06T15:49:29-07:00 June 5th, 2018|0 Comments

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