sesame balsamic tofu bowls with chile mango + sunflower-cilantro pesto
 
Prep time
Cook time
Total time
 
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Makes: 4 servings
Ingredients
  • For the Sesame Balsamic Tofu
  • 1 lb firm tofu, sliced into 26-32 slabs (see note)
  • ¼ cup soy sauce or gluten-free tamari
  • 2 T balsamic vinegar
  • 2 T olive oil
  • 1 T sesame oil
  • 1 T maple syrup
  • 1 T sriracha
  • For the Chile Mango
  • 2 mangoes, peeled, pitted and cut into chunks
  • 2 tsp seasoned rice vinegar
  • generous pinch aleppo pepper flakes
  • pinch sea salt
  • For the Sunflower Cilantro Pesto
  • ½ cup cilantro leaves, loosely packed
  • ½ cup roasted, unsalted sunflower seeds (shelled)
  • ¼ cup extra-virgin olive oil
  • juice of 1 orange
  • salt to taste
  • For Serving
  • cooked rice or other grain of choice
  • sauteed leafy greens (I used a mix of kale, cabbage and shredded Brussel sprouts)
  • sunflower and/or sesame seeds, for topping
Instructions
  1. Arrange tofu in a single layer on a rimmed baking sheet (foil-lined, if you prefer simpler clean-up). Combine remaining tofu ingredients and pour over. Refrigerate at least 4 hours or overnight, flipping tofu halfway if you have the chance.
  2. When tofu has marinated, preheat broiler. Broil tofu 8-10 mins, until browned and slightly puffy. Flip, broil another 6-8 mins, watching tofu closely to avoid burning. Allow to cool slightly.
  3. While tofu is broiling, combine all mango ingredients in a small bowl and set aside.
  4. Combine cilantro and sunflower seeds in a food processor and pulse until finely chopped. Add oil, juice and salt and process until a loose paste forms (like, uh, pesto).
  5. Portion rice or grain and sauteed veggies across bowls. Top with tofu and mango; scatter seeds over top. Serve pesto over top or alongside for dipping and mixing in as you eat. Enjoy!
Notes
Prep time does not include a recommend marinating time of 4+ hours for the tofu.

Re: slicing the tofu: I like to slice the block in half lengthwise and then stand each half up on its side and butterfly it, for lack of a better term. Slice the resulting quarters into 6-8 slabs each.
Recipe by the pig & quill at https://thepigandquill.com/sesame-balsamic-tofu-bowls-with-chile-mango-sunflower-cilantro-pesto/