📖 Instructions

1. First, press the tofu. Wrap the block of firm or extra-firm tofu in several layers of paper towels. Place a heavy object (like a cast-iron skillet or a stack of books) on top and let it sit for at least 30 minutes to remove excess water. This step is crutial for crispy tofu!
2. While the tofu is pressing, prepare the mango salsa. In a small mixing bowl, combine the diced mango, red onion, jalapeño (if using), cilantro, and lime juice. Gently toss everything together and set aside. Mmm, smells so good already!
3. Now, let’s make the spicy peanut sauce. In another small bowl, whisk together the peanut butter, soy sauce, honey (or agave/maple syrup), sriracha, rice vinegar, and sesame oil. Add water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasonings as needed.
4. Time to prepare the tofu! Once pressed, cut the tofu into bite-sized cubes. In a large mixing bowl, toss the tofu with cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Make sure each piece is evenly coated for maxiumum crispiness!
5. Heat a large skillet over medium-high heat. Add the olive oil and carefully place the tofu cubes in a single layer in the skillet. Cook for about 5-7 minutes per side, or until golden brown and crispy. Be patient and don’t overcrowd the pan; work in batches if necessary.
6. Cook the rice or quinoa according to package directions. I always add a pinch of salt to the water for extra flavor.
7. Now comes the fun part: assembling your bowls! Start with a base of cooked rice or quinoa. Top with the crispy tofu, a generous scoop of mango salsa, and a drizzle of the spicy peanut sauce. Garnish with sesame seeds and chopped green onions, if desired.
8. Take a moment to admire your beautiful creation and…dig in! Enjoy the explosion of flavors and textures.