Vegan Chinese Mango & Tofu Bowl

Chinese · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 14 oz firm tofu
• 2 ripe mango
• 1 red bell pepper
• 1 cucumber
• 4 scallions
• ¼ cup fresh cilantro
• 2 tbsp sesame seeds
• 3 tbsp soy sauce or tamari (vegan)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or agave nectar
• 2 tbsp olive oil

Method

1. Press and cube the tofu. In a non-stick skillet, heat 1 tbsp olive oil over medium heat. Cook the tofu until golden and crispy, about 8 minutes. Remove and set aside.
2. Dice the mango, red bell pepper, and cucumber. Thinly slice the scallions and chop cilantro.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and remaining 1 tbsp olive oil to create the dressing.
4. In a large bowl, combine the cooked tofu, mango, bell pepper, cucumber, scallions, and cilantro. Drizzle with the dressing and toss gently.
5. Sprinkle sesame seeds over the top for garnish.
6. Divide the mixture into four bowls and serve immediately, garnished with extra cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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