BBQ Tofu with Mango Salsa over Rice
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra-firm tofu 1
- avocado oil or neutral-flavored oil 2 tbsp
- cornstarch 3 tbsp
- Kosher
- Ataúlfo mangos 2
- small red onions ½
- jalapeño 0.5-1
- cherry tomatoes 8 oz
- cilantro leaves and tender stems 1 handful
- lime juice 2 tbsp
- orange juice 1 tbsp
- medium or large ripe avocado 1
- A
- Cooked white rice to serve 4
Not a fan of cilantro? Omit or use a bit of flat-leaf parsley. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). Storage: Store the BBQ Tofu and rice in the fridge for 3 to 4 days. If you have leftover Mango Salsa, it’ll stay good for about 2 days (but is best fresh). To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Reheat the BBQ Tofu in a nonstick frying pan with a drizzle of oil for a few minutes until heated through and a bit crispy (or just heat in the microwave). Assemble as listed in the last step right before serving. Nutrition boost: Add some chopped cucumber to the Mango Salsa for more veggies. For more protein, top your bowl with toasted pepitas.
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1For the bbq tofu: extra-firm tofu , avocado oil or neutral-flavored oil , cornstarch , Kosher salt and freshly cracked black pepper. For the mango salsa: Ataúlfo mangos , small red onions , jalapeño , cherry tomatoes , cilantro leaves and tender stems , lime juice , orange juice , medium or large ripe avocado , A pinch of kosher salt. For the for finishing:: Cooked white rice to serve .
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2Prep the BBQ Tofu. Drain the tofu, then pat dry with a clean dish towel or paper towels to remove some excess water. Cut the tofu into ¾-inch (2 cm) cubes.
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3Cook the BBQ Tofu. Heat a large nonstick frying pan over medium heat with the oil for 2 minutes, or until shimmering. In the meantime, in a bowl, toss the tofu cubes with the cornstarch and a pinch each of salt and black pepper until evenly coated. Add the tofu to the pan and cook for 8-10 minutes , turning occasionally, until golden and crisp. Pour in the BBQ Sauce and cook for 1 minute, stirring constantly, just until the sauce coats the tofu.
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4While the tofu is cooking, prep the Mango Salsa. Dice the mango (remove peels) to yield timer 1/2 cup. Finely dice the red onion to yield 1/2 cup. Finely dice the chile pepper. Quarter or halve the tomatoes, if using. Chop the cilantro. Juice the lime and orange. Dice the avocado. TIP: If saving leftovers, only make as much salsa as you can eat as it’s best fresh.
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5Finish the Mango Salsa. In a bowl, combine all of the ingredients except the avocado. Taste, adding more lime juice or salt as desired, or orange juice for sweetness. Gently fold in the diced avocado.
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6Assemble: Divide the cooked rice among bowls. Top with BBQ Tofu (as well as any BBQ Sauce in the pan) and a generous scoop of Mango Salsa.