½ Block of Tofu (approx. 190gr)
1tbs of Cornstarch
1 x Mango
1 x Red Pepper
1 x Shallot
1 x Jalapeno
1 x Lime
60ml Red Wine Vinegar
½ cup of Rice
½ cup Coconut Milk
2 Medium Bowls
Salt & Pepper
Drain the tofu and use your hands to gently squeeze out some of the water. Slice your tofu to the size you want. Line your cutting board with a tea towel or paper towel and place your tofu in a single layer on it. Fold the towel(s) over the tofu and put something heavy on top (another cutting board topped with a cast iron pan or a heavy pot works great) to help the tofu drain. Let the tofu sit like that for at least 10 minutes – if you have the time, 30 minutes is ideal! *if making the noodle salad first, you can use that time to drain your tofu*
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Transfer your drained tofu to your mixing bowl, drizzle with oil and toss. Sprinkle the cornstarch over the tofu and toss until evenly coated. Place the tofu on your baking sheet in an even layer and bake for 25-30 minutes, until the edges are golden. Toss the tofu halfway.
While tofu is in the oven, rinse your rice under cool water for about 3 minutes and drain. Add coconut milk and ½ cup of water to your medium pot along with the rinsed rice. Stir in a pinch of salt and bring to a boil. Stir again, cover and reduce heat to low. Let rice cook for about 18 minutes. Remove from heat and give another stir. Rice should be cooked and consistency creamy.
While the rice and tofu cook, chop your mango (see pictures), shallot, red pepper and half your jalapeno. Toss in medium bowl. Squeeze ½ your lime, add a splash of red wine vinegar and season with salt and pepper. Toss to combine. Give it a taste. Does it need more lime? Add that second half. A little more heat? Throw in more jalapeno. Have fun with the flavours!
Divide the rice between your plates. Arrange the crispy tofu and top with your mango salsa.