Tofu & Mango Forbidden Rice Bowls

Full of wholesome ingredients, these Tofu & Mango Forbidden Rice Bowls are a colorful dinner that makes great leftovers for lunch. Vegan & gluten-free!

1 cup black rice
1 14-ounce package extra-firm tofu
2 tablespoons organic soy sauce or liquid aminos
1 tablespoon rice vinegar
1 tablespoon tapioca starch (optional, for extra crispiness)
1 teaspoon sesame oil
2½ teaspoons Sriracha sauce, divided
½ teaspoon ground ginger
¼ teaspoon garlic powder
1 mango, sliced
1 medium carrot, thinly sliced
1 cucumber, thinly sliced
1 cup red cabbage, chopped
1 ripe avocado, sliced
¼ cup tahini
3 tablespoons water
½ lime, juiced
2 teaspoons Sriracha sauce
Salt and pepper, to taste
Cilantro for garnish (optional)

View the full recipe at Emilie Eats →