Cook with me: Sriracha Honey Tofu with Mango Salsa & Coconut Rice

I thought of this combo months ago when making the weekly menu and was so excited for warm weather so I could create it! It turned out so good.

Ingredients:

• 1 block high protein tofu/super firm tofu

• 2 cups jasmine rice

• 1 can coconut milk

• 2 cups shredded cabbage or coleslaw mix

• 1 mango

• Juice of half a lime

• 1/4 chopped cilantro

Tofu sauce:

• 3 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sriracha

• 1 tbsp honey (or maple syrup or agave)

• 1 tsp garlic

Chili sauce to go on top (optional – but highly recommend!)

• 2 tbsp mayo

• 1 tbsp chili onion crunch (we get the Trader Joe’s one)

• 1/2 tbsp ketchup

• tiny bit of honey

Instructions:

1. Put rice in the rice cooker using the coconut milk in place of water (you’ll have to add a little water to get to the fill line) or cook as usual with the coconut milk.

2. Heat olive oil in a pan on medium heat.

3. While it heats up, slice the tofu in about 1/2 inch thick slices.

4. Mix the ingredients for the tofu (I do mine in a jar so I can shake to mix well quickly)

5. Place the tofu in the pan and let cook for about 3 minutes or until golden. Flip and cook until golden on both sides, then pour in the sauce let simmer until thickened.

6. Chop the shredded cabbage just a bit for smaller pieces. Add to a bowl. Then dice the mango and chop the cilantro. Squeeze the juice of half a lime (a whole one if it’s a small lime) and a small drizzle of honey, and mix to combine.

7. Mix the ingredients for the chili sauce in a small bowl.

8. Assemble the bowls and drizzle the chili sauce on top!

Enjoy!! xx