Mango tofu

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a white bowl filled with tofu, rice and avocado on top of a table

Ingredients: Tofu: 1 block (14 oz) firm or extra-firm tofu, pressed and cut into cubes 2 tbsp cornstarch 1 tbsp olive oil Salt and pepper to taste Mango Habanero Sauce: 1 ripe mango, peeled and diced (or 1 cup frozen mango, thawed) 1-2 habanero peppers, seeds removed and finely chopped (adjust to taste) 2 cloves garlic, minced 1 tbsp fresh ginger, minced 2 tbsp soy sauce or tamari (for gluten-free) 1 tbsp rice vinegar or apple cider vinegar 1 tbsp lime juice 2 tbsp maple syrup or agave…

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a bowl filled with rice, tofu and veggies on top of a wooden table

Think of these mango bowls as a Thai spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Recipe yields 4 bowls.

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