Mango "Burrito" Bowls with Crispy Tofu and Peanut Sauce

Ingredients (21)

• 1 block (12 to 15 ounces) organic extra-firm tofu
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon reduced-sodium tamari* or soy sauce
• 1 tablespoon cornstarch or arrowroot starch
• 1 1/4 cups brown basmati rice or long-grain brown rice, rinsed
• 1/3 cup creamy peanut butter
• 3 tablespoons lime juice (about 1 lime)
• 2 tablespoons reduced-sodium tamari* or soy sauce
• 1 tablespoon honey or maple syrup, to taste
• 2 teaspoons toasted sesame oil
• 2 garlic cloves, pressed or minced
• 1/4 teaspoon red pepper flakes (omit or reduce if sensitive to spice)
• 2 large ripe mangos, diced
• 1 medium red bell pepper, chopped
• 1/2 cup (about 4) thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 medium jalapeño, seeds and ribs removed, minced
• 2 tablespoons lime juice
• 1/4 teaspoon fine sea salt
• 2 cups shredded purple or green cabbage
• Handful of chopped roasted peanuts, for garnish