Ingredients

Crispy Tofu:

1 340g block extra-firm tofu, cut into 2cm cubes

1 tablespoon olive oil

2 tablespoons soy sauce

1 tablespoon cornstarch

Mango Salsa

2 large ripe mangos, diced

1 medium red bell pepper, diced

¼ cup chopped fresh cilantro

1 medium jalapeño, seeds and ribs removed, and then minced

2 tablespoons lime juice (about ½ lime)

¼ teaspoon fine sea salt

Cabbage Slaw

2 cups shredded purple cabbage

½ cup thinly sliced spring onions

1 tablespoon olive oil

2 tablespoons lime juice (about ½ lime)

¼ teaspoon fine sea salt

Peanut Sauce

1/3 cup peanut butter (creamy or crunchy)

3 tablespoons lime juice (about 1 lime)

2 tablespoons soy sauce

1 tablespoon honey

2 garlic cloves, minced

¼ teaspoon red pepper flakes

1-2 tablespoons water

1 head broccoli, cut into florets and blanched

3 cups cooked brown rice (about 1 cup uncooked)

Directions

1. Preheat the oven to 400F. On a lined baking tray, toss the tofu with the soy sauce, olive oil and cornstarch. Bake for 25-30 minutes tossing the tofu halfway until it has deeply golden edges. Set aside.

2. Prepare the mango slaw. In a bowl combine the mango, bell pepper, cilantro, jalapeño, lime juice, and salt. Adjust salt and lime juice until perfect, make it a bit more acidic as the peanut butter sauce will mellow it out.

3. Prepare the cabbage slaw. In a bowl combine the cabbage, spring onions, olive oil, lime juice, and salt. Adjust seasonings to taste.

4. Make the peanut butter sauce. Combine the peanut butter, lime juice, soy sauce, honey, garlic and red pepper flakes. Once you have mixed it add 1-2 tablespoons of water until it is a nice pouring consistency.

5. To serve, for each person’s bowl start with a big scoop of rice, some tofu, broccoli florets, mango salsa, cabbage slaw and then drizzle over the peanut butter sauce.