Transfer the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari.Cover the pot and let the rice rest, off the heat, for 10 minutes. Drain off the remaining cooking water and return the rice to the pot. Add the rice and boil, uncovered, for 30 minutes. Meanwhile, bring a large pot of water to boil.Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s).Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows. Slice the tofu into thirds lengthwise so you have 3 even slabs. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water.Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.Please let me know how these mango bowls turn out for you in the comments, and share a snap on Instagram with the hashtag #cookieandkate! Loving these fresh flavors? You’ll also enjoy these recipes: Not sure how to dice mango? Here’s a great tutorial from Sonja and Alex. If you need your mangos to hurry up and ripen, store them in a paper bag at room temperature.If you come home with perfectly ripe mangos, store them in the refrigerator until you make this recipe.Most varieties (like the kind I used here) will turn reddish in areas as they ripen. When you’re shopping, look for mangos that yield lightly to a gentle squeeze, like a peach or avocado.Sweet, ripe mango is the key ingredient in this recipe (if you can’t find good mango, substitute fresh pineapple). Once all your components are ready, assemble and enjoy!.Then, slice your cabbage and chop some peanuts for garnish. In the meantime, you can prepare the mango salsa and peanut sauce. They take about the same amount of time to cook, which is convenient. While it’s baking, you’ll cook the rice on the stovetop. Then, you’ll toss the tofu with a few basic ingredients and bake it.Plan to do this while you’re emptying the dishwasher, etc. You’ll need to drain off some excess water before baking so it crisps up nicely. The first step is to preheat the oven, bring a pot of water to boil for the rice, and prepare the tofu.Invite friends over, or keep your leftovers for tomorrow’s lunch. You could make these bowls on a relaxed weeknight, or save them for the weekend. None of the components are difficult to prepare, and the combination is irresistible. These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. I’ve added rice and shredded the cabbage to turn them into a more hefty dinner. These bowls were inspired by my Thai mango cabbage wraps, which are such a fun appetizer. They’re refreshing and hearty, sweet and savory, and my new favorite summertime dinner. Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl.
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