Mango Burrito Bowls with Crispy Tofu and Peanut Sauce

Discover Mango Burrito Bowls with Crispy Tofu and Peanut Sauce. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 block (12 to 15 ounces) organic extra-firm tofu ↔ Substituir
• 1 tablespoon extra-virgin olive oil ↔ Substituir
• 1 tablespoon reduced-sodium tamari* or soy sauce ↔ Substituir
• 1 tablespoon cornstarch or arrowroot starch ↔ Substituir
• 1 ¼ cups brown basmati rice or long-grain brown rice, rinsed ↔ Substituir
• ⅓ cup creamy peanut butter ↔ Substituir
• 3 tablespoons lime juice (about 1 lime) ↔ Substituir
• 2 tablespoons reduced-sodium tamari* or soy sauce ↔ Substituir
• 1 tablespoon honey or maple syrup, to taste ↔ Substituir
• 2 teaspoons toasted sesame oil ↔ Substituir
• 2 garlic cloves, pressed or minced ↔ Substituir
• ¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice) ↔ Substituir
• 2 large ripe mangos, diced ↔ Substituir
• 1 medium red bell pepper, chopped ↔ Substituir
• ½ cup (about 4) thinly sliced green onions ↔ Substituir
• ¼ cup chopped fresh cilantro ↔ Substituir
• 1 medium jalapeño, seeds and ribs removed, minced ↔ Substituir
• 2 tablespoons lime juice ↔ Substituir
• ¼ teaspoon fine sea salt ↔ Substituir
• 2 cups shredded purple or green cabbage ↔ Substituir
• Handful of chopped roasted peanuts, for garnish ↔ Substituir

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