Salsa Macha Tofu

Add the rice, lentils, crushed garlic cloves, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until rice and lentils are tender, 25 to 30 minutes. (4-serving meal: use 3 cups water) TIP: To “sort” (as indicated in ingredient list) means to look for and discard any naturally occurring debris or stones.

Add mango and Mojo Verde to a medium bowl and stir to combine.

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until browned and crispy, 8 to 10 minutes. Reduce heat to low and add minced garlic, sesame seeds, pumpkin seeds, peanuts, bird’s eye chiles, ancho chile, and a pinch of salt and pepper. Cook until fragrant, 1 to 2 minutes. Turn off heat and add apple cider vinegar and 2 tbsp water. Let the residual heat reduce the liquid, then stir to coat. (4-serving meal: use 4 tbsp vegetable oil, 4 tbsp water)

Divide the lentil rice between two bowls and top with salsa macha tofu and mango Mojo Verde. Dig in!