Honey Lime Glazed Tofu with Coconut Cilantro Rice and Mango Salsa

Ingredients

• •1 block (14 oz) of firm tofu, pressed and cubed
• •2 tablespoons soy sauce
• •1 tablespoon honey
• •1 tablespoon lime juice
• •1 clove garlic, minced
• •1 teaspoon sesame oil
• •2 cups cooked jasmine rice
• •1 cup coconut milk
• •1/4 cup chopped fresh cilantro
• •1 ripe mango, diced
• •1/4 cup finely diced red onion
• •1/2 jalapeño, finely diced
• •1 tablespoon lime juice
• •Salt and pepper to taste
• •2 tablespoons vegetable oil for cooking

Instructions

1. 1

   Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for 15-20 minutes. Once pressed, cut the tofu into cubes.

2. 2

   In a small bowl, whisk together soy sauce, honey, lime juice, minced garlic, and sesame oil to create the glaze. Set aside.

3. 3

   In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crisp on all sides.

4. 4

   Pour the prepared honey-lime glaze over the tofu and cook for another 2-3 minutes, stirring gently to coat the tofu evenly. Allow the glaze to thicken slightly. Remove the tofu from the skillet and set aside.

5. 5

   In a medium saucepan, combine cooked jasmine rice and coconut milk. Heat over low-medium heat, stirring occasionally, until the rice is creamy and warmed through. Stir in the chopped cilantro and season with salt to taste.

6. 6

   To prepare the mango salsa, combine diced mango, red onion, jalapeño, and lime juice in a bowl. Mix well and season with salt and pepper to taste. Adjust the spice level by adding more or less jalapeño.

7. 7

   To assemble, spoon the coconut cilantro rice onto a plate or bowl. Top with the honey-lime glazed tofu and a generous helping of mango salsa. Garnish with extra cilantro and lime wedges, if desired.

8. 8

   Serve immediately and enjoy your tropical-inspired meal!