Crispy Citrus Tofu: Smoky Black Beans and Mango Salsa

🥘 Ingredients

• black beans
  2 can
• black pepper
  to taste unit, to taste unit
• cilantro
  2 bunch
• cumin
  2 tsp
• garlic
  4 cloves
• jalapeño
  2 unit
• lemon
  2 unit
• mango
  2 unit
• olive oil
  2 tbsp
• red onion
  2 unit
• rice
  2 c
• salt
  to taste unit, to taste unit, to taste unit
• tofu
  2 block
• water
  2 c

🍳 Cookware

• pot
• medium bowl
• small pot
• large pan

1. 1

   tofu jalapeño mango rice black beans lemon garlic cumin cilantro red onion olive oil salt black pepper water

   tofu: 1 block, jalapeño: 1 unit, mango: 1 unit, rice: 1 c, black beans: 1 can, lemon: 1 unit, garlic: 2 cloves, cumin: 1 tsp, cilantro: 1 bunch, red onion: 1 unit, olive oil: 2 tbsp, salt: to taste unit, black pepper: to taste unit, water: 1 c
2. 2

   In a pot , bring water with a large pinch of salt to a boil. Once boiling, add rice , cover, and reduce to a simmer for ⏱️ 15 minutes until tender.

   water: 1 c, salt: to taste unit, rice: 1 c
3. 3

   Prep the tofu : cut into ½-inch slices, then press each slice between paper towels to remove excess liquid.

   tofu: 1 block
4. 4

   Meanwhile, mince the garlic . Chop cilantro leaves and stems, keeping them separate. Peel the mango , carefully slice around the pit to remove the flesh, and cut into ½-inch cubes. Halve, peel, and finely dice the red onion . Drain and rinse the black beans . Zest and halve the lemon . Mince the jalapeño , removing ribs and seeds if you prefer less heat.

   garlic: 2 cloves, cilantro: 1 bunch, mango: 1 unit, red onion: 1 unit, black beans: 1 can, lemon: 1 unit, jalapeño: 1 unit
5. 5

   Season the tofu with salt , black pepper , lemon zest, and half the cumin . Juice half a lemon over the tofu and set aside.

   salt: to taste unit, black pepper: to taste unit, cumin: 1 tsp
6. 6

   Make the mango salsa: in a medium bowl , combine the mango, cilantro leaves, 1 tsp olive oil, a squeeze of lemon, and as much jalapeño and red onion as you like. Season with salt and pepper.
7. 7

   Heat 2 tsp olive oil in a small pot over medium heat. Add cilantro stems and half the red onion, cooking ⏱️ 5 minutes until softened. Add garlic and remaining cumin, cooking ⏱️ 30 seconds until fragrant. Season with salt and pepper. Add drained black beans and cook ⏱️ 3 minutes until warmed through. Cover and set aside.
8. 8

   Heat 1 tbsp olive oil in a large pan over high heat. Add tofu slices and cook ⏱️ 3 minutes per side until golden brown and slightly crispy.
9. 9

   Fluff the rice with a fork, then serve with the black beans, crispy tofu, and mango salsa. Enjoy!