Thai-Inspired Crispy Tofu with Coconut Rice & Mango

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 3/4 cup full-fat coconut milk, unsweetened
• 1/2 cup vegetable broth, low-sodium
• 1 1/2 tbsp fresh lime juice
• 1 tbsp coconut oil, for frying
• 1/2 cup jasmine rice, uncooked
• 1/2 medium fresh mango, ripe, cubed
• 1/4 cup coconut milk, for rice
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 tbsp red curry paste, Thai, vegan
• 3/4 tbsp tamari, gluten-free soy sauce
• 4 leaves fresh basil, Thai or Italian
• 1 tbsp sesame seeds, for garnish

Instructions

1. 1

   Press tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes

2. 2

   Cook jasmine rice with 1 cup water and 1/4 cup coconut milk until tender, about 18 minutes