Ingredients
1 1/4 cup whole-grain rice
1 red onion
1 lemon (the juice)
1/2 tsp. salt
16 oz. tofu (firm or extra firm)
1 tbsp. olive oil
1 tsp. salt
3 tbsp. peanut butter
3 tbsp. tahini
4 tbsp. soy sauce
2 tbsp. rice vinegar
2 tbsp. sugar
1 tsp. ginger (grated)
1 clove garlic (grated)
2 tsp. sriracha
2 tbsp. sesame oil
1 cup cucumber (diced)
1 cup red cabbage (thinly sliced)
1 large carrot (sliced with a vegetable peeler)
1 large mango (diced)
2 cup spinach
1 avocado
1 tsp. sesame seeds
1 handful cilantro
4 wedges lime
Directions
- 1
Rinse and cook the rice in a pot with lightly salted boiling water. Drain it then spread it on a baking sheet to cool down.
- 2
Thinly slice the red onion and add it to a bowl with freshly squeezed lemon juice, salt, and red pepper flakes. Mix well and set aside for 10 minutes.
- 3
Pat the tofu dry with kitchen paper and slice it into ¼ inch (0.7 cm) slices. Toss tofu slices in olive oil, salt, and black pepper until well coated in oil.
- 4
Warm up your grill pan (a non-stick pan works too), add the tofu slices, and grill for 3 minutes on medium heat. Turn around with the help of a flat spatula and grill for 3 more minutes.
- 5
Whisk or blend the sauce ingredients.
- 6
Cut mango and cucumber into dice. Thinly slice the carrot with a vegetable peeler. Thinly chop the red cabbage.
- 7
To a large serving bowl, add boiled rice, spinach, diced mango, carrot ribbons, sliced cabbage, diced cucumber, sliced avocado, and grilled tofu.
- 8
Top with pickled red onion and a generous drizzle of peanut sauce. Optionally, sprinkle with sesame seeds, chopped cilantro, and a squeeze of lime.