🥄Ingredients:
🔸40g peanuts
🔸4 tbsp soy sauce
🔸1 tsp garlic powder
🔸1 ½ tbsp cornstarch
🔸1 tbsp maple syrup
🔸30g creamy peanut butter
🔸Juice of 1 lemon
🔸Ground black pepper
🔸1 tsp chili powder
🔸400g tofu
🥄For the Toasted Rice:
🔸200g rice
🔸20ml coconut oil
🔸2 tsp turmeric
🔸Salt and pepper to taste
🥄For the Salsa:
🔸½ red onion
🔸½ red bell pepper
🔸1 tomato
🔸4-5 pickled jalapenos
🔸1 ripe mango
🔸Juice of ½ lemon
🔸Salt and pepper to taste
🔸Fresh cilantro, finely chopped
🥄Instructions:
Start by preparing the marinade for the tofu. Finely chop the peanuts and place them in a bowl. Add soy sauce, garlic powder, cornstarch, maple syrup, peanut butter, lemon juice, black pepper, and chili powder. Mix well. If the marinade is too thick, you can thin it out with a little water. Coat the diced tofu in the marinade, then transfer it to a baking tray lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes.
Cook the rice in salted water until tender, then drain it. Heat coconut oil in a pan, add the rice, salt, and pepper. Stir well and let it cook over high heat until it starts to crisp up. Occasionally stir the rice, and once it’s slightly crispy, remove it from the heat.
Chop the red onion, red bell pepper, tomato, jalapenos and mango into 0.5 cm cubes. Mix them together with the lemon juice. Season with salt and pepper.
