Thai Curry Tofu Bowl with Fresh Mango

Ingredients

• 1 cup baked tofu**

  • 12 oz extra firm tofu (pressed)

  • 1 egg

  • 1/2 teaspoon tapioca starch

  • 3/4 cup seasoned panko bread crumbs

• 1⁄2 cup brown rice

• 1/2 cup spinach

• 1/4 cup roasted peppers

• 1/4 cup purple cabbage

• 2 tablespoons toasted cashews

• 2 tablespoons shredded carrots

• 1/4 cup fresh mango

• 1 tablespoons fresh cilantro, chopped

• 1/4 teaspoon black sesame seed

• 2 tablespoons red thai curry sauce (Make with ingredients below or purchase from your local grocery store)**

  • 1 tablespoon olive oil

  • 2 tablespoon ginger, minced

  • 5 cloves garlic, minced

  • 2 medium shallots, diced

  • 3 tablespoons red curry paste

  • 2 (15 ounce) cans light coconut milk

  • 1 tablespoon turmeric

  • 2 tablespoons coconut sugar

  • 1/2 cup fresh cilantro

Preparation

1. Press the tofu for 15-20 minutes to remove excess moisture. To press your tofu, cut the block of tofu in 6-8 1/2 centimeter blocks and place it between paper-towels. Carefully place a heavy object such as a cutting board or a text book on top for 10-15 minutes.

2. Preheat your oven to 400 degrees and line a sheet tray with parchment paper.

3. Grab two small bowls. In the first bowl, crack the egg and whisk until homogenous. In the second bowl add the panko and season with salt, pepper, cayenne etc. 

4. Lightly dust pressed tofu in tapioca starch. Then, submerge the tofu into the first bowl with the egg. Then, submerge tofu into the second bowl with seasoned panko until evenly coated. 

5. Evenly disperse on a lined sheet tray and bake for 20 minutes or until golden brown.

6. Heat a large pan over medium heat. Add oil, ginger, garlic and shallot.

7. Saute for 2-3 minutes or until the shallots are translucent.

8. Add red curry paste. Mix until combined and cook for an additional minute.

9. Add the coconut milk, turmeric and coconut sugar. Bring to a simmer over medium heat. Cook uncovered for 10 minutes or until nappe consistency (thick enough to coat the back of a spoon).

10. Taste and adjust as needed. Add more curry paste for flavor, more coconut sugar if too acidic. 

11. Store in the refrigerator for up to 5-7 days.

12. Grab medium sized bowls and assemble beginning with your greens. Add rice, roasted peppers, cabbage, carrots, mango and tofu around the edges of the bowls. 

13. Garnish with cashew, cilantro and a generous drizzle of the thai curry sauce.

14. Serve hot or cold.