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Garlic Tofu and Edamame Forbidden Black Rice Bowl with Spicy Mango Sauce

This recipe is the happy result of rummaging through leftovers in the fridge on a hunt for lunch.

It started with some yummy cubes of pan-seared garlic tofu that I didn’t […]

Garlic Tofu and Edamame Forbidden Black Rice Bowl
Garlic Tofu and Edamame Forbidden Black Rice Bowl with Spicy Mango Sauce
Servings
3-4 people
Servings
3-4 people
Garlic Tofu and Edamame Forbidden Black Rice Bowl
Garlic Tofu and Edamame Forbidden Black Rice Bowl with Spicy Mango Sauce
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Cook the rice according to package directions, set aside.
  2. Press the tofu by placing the block in a tofu press and refrigerating for several hours, or place it between stacked layers of paper towels on a cutting board, and top with a heavy skillet for 30 minutes.
  3. Cut the block of pressed tofu into bite size cubes. Sprinkle on garlic powder, salt and pepper. Heat a cast iron or non-stick skillet to medium high. Add canola oil and cubed tofu to the skillet and sauté until golden brown on all sides. Remove from skillet.
  4. In a large bowl, toss the cooked black rice with the diced red bell pepper, chopped green onions and edamame. Top with tofu and drizzle with Spicy Thai Mango Sauce. Serve.
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