Ingredients
- null 2 cups RiceSelect® Sushi rice
- null 1 block (14 oz) firm tofu
- null 1 tbsp soy sauce
- null 2 tbsp cornstarch
- null 3/4 tsp salt, divided
- null 1/2 tsp pepper
- null 1 tbsp olive oil
- null 1 ripe mango, diced
- null 1/2 red bell pepper, diced
- null 1/4 red onion, finely chopped
- null 1 jalapeño, seeded and minced (optional)
- null Juice of 1 lime
- null 1/4 cup fresh cilantro, chopped
- null 1 avocado, sliced
- null 1/4 cup green onions, chopped
- null 2 tbsp sesame seeds
Instructions
- Prepare rice according to package directions.
- Press the tofu for about 20 minutes to remove excess moisture. Wrap the tofu in a clean towel and place a heavy object on top. Once pressed, cut the tofu into bite-sized cubes. In a bowl, toss the tofu cubes with soy sauce, then sprinkle with cornstarch, salt, and pepper. Ensure all the cubes are evenly coated.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer. Cook for 5 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
- In a mixing bowl, combine the mango, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and salt. Gently mix and set aside.
- Divide the cooked rice among four bowls. Top each bowl with tofu, avocado slices, and a scoop of mango salsa. Garnish with green onions and sesame seeds.