Salsa Macha Tofu
with Mango Mojo Verde & Lentil Rice
INGREDIENTS
- ¼ cup brown basmati rice
- ¼ cup French green lentils, rinsed and sorted
- 3 garlic cloves, peeled, 2 crushed, 1 minced
- 3 oz Mojo Verde sauce
- 1 mango, peeled, deseeded, and diced
- 10 oz organic extra firm tofu, patted dry and torn into 2-inch chunks
- 1 tbsp tuxedo sesame seeds
- 1 tbsp pumpkin seeds, roughly chopped
- ¼ cup peanuts, roughly chopped
- 3 dried bird’s eye chiles, crushed
- 1 tsp dried ancho chiles
- ¼ cup apple cider vinegar
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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!
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