Mango Chickpea Tofu Bowl (Print Version)

Protein-packed bowl featuring sweet mango, crispy chickpeas, and grated tofu rice with fresh citrus and herbs.

# Ingredients:

→ Rice Base

01 - 1 cup short grain white rice, rinsed well

→ Tofu

02 - 1/2 block super firm tofu
03 - 1/2 tbsp cornstarch
04 - 1/2 tbsp soy sauce
05 - 1/2 tbsp hoisin sauce
06 - 1/2 tbsp avocado oil

→ Crispy Chickpeas

07 - 1, 15 oz can chickpeas, drained and rinsed
08 - 1 tbsp oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground coriander
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder

→ Mango Avocado Salad

13 - 2 ataulfo mangos, cubed
14 - 1 medium avocado, cubed
15 - Juice and zest of 1 lime
16 - 1 tbsp sweet chili sauce
17 - 1–2 tsp maple syrup, optional
18 - 1 jalapeno, seeds removed and finely diced
19 - 1/4 medium red onion, finely diced
20 - 1/2 English cucumber, seeds removed and finely diced
21 - 1/4 cup cilantro, minced
22 - Kosher salt to taste

# Steps to Follow:

01 - Cook the rice in a rice cooker or pot as per package instructions. Add a generous pinch of salt to the cooking water.
02 - Preheat the oven to 425°F. Pat the chickpeas dry and transfer to a baking tray. Coat with oil, spices, and salt, then spread into a single layer. Bake for 25-30 minutes, tossing halfway, until crispy.
03 - Use the largest holes of a box grater to shred the tofu onto a baking tray. Toss with cornstarch, soy sauce, hoisin sauce, and avocado oil. Spread into a single layer and bake for 12 minutes. Toss and bake an additional 5 minutes until golden.
04 - Once the rice is cooked, mix with the baked tofu until evenly combined. Adjust salt to taste.
05 - In a large mixing bowl, combine mangos, avocado, red onion, jalapeno, cucumber, cilantro, and salt. Separately mix lime zest and juice, sweet chili sauce, and maple syrup. Pour over the salad and gently fold everything to combine.
06 - Serve the rice in bowls, topped with mango avocado salad and crispy chickpeas. Garnish with fresh herbs if desired, and enjoy.

# Additional Notes:

01 - Save time by using pre-cooked or frozen rice. Heat in the microwave and then mix with the baked tofu.
02 - Season to taste, adding salt incrementally to enhance the dish's flavors.
03 - Pat chickpeas dry thoroughly for a crispy texture while roasting.
04 - Add mango and avocado just before serving to maintain freshness.

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