• Option 1: Tofu

  • 1 block (454 g) extra-firm tofu, drained
  • 2 tbsp cornstarch
  • 1 tbsp tamari
  • 2 tbsp maple syrup
  • 1 tbsp chili sauce (sambal oelek)
  • 1 tsp rice vinegar
  • 1 tsp sesame oil

• Option 2: Salmon

  • 4 fillets of salmon
  • 1-2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt and pepper, to taste

For the Mango Salsa:

• 1 large ripe mango, diced (approx. 230 g / 1½ cups diced)
• ¼ cup red onion, finely diced (45 g)
• ⅓ cup cilantro, finely chopped (20 g)
• 2 tbsp lime juice
• ½ jalapeno, seeded and finely chopped (28 g)
• 1 tsp oil (optional)
• Pinch of salt

For the Ginger Lime Dressing:

• 1-inch piece ginger, peeled and grated (12 g)
• 1 clove garlic, grated
• 2 tbsp lime juice
• 2 tsp maple syrup
• 1 tsp sesame oil
• 1 tbsp oil (olive, avocado, etc.)
• Pinch of salt

For the Bowls:

• 3 cups cooked rice of choice (approx. ¾ cup per bowl or 1.5 cups uncooked)
• 1-2 avocados, thinly sliced
• 3 mini cucumbers, cut into ¼-inch half-moons
• 2 cups cooked edamame
• Toasted coconut flakes (optional, for topping)

Option 1: Prepare the Tofu

1. Preheat your oven to 400°F (200°C).
2. Cut the drained tofu into cubes. Place the tofu cubes between a clean kitchen towel and press gently to remove excess water.
3. In a bowl, toss the tofu cubes with cornstarch, tamari, maple syrup, chili sauce, rice vinegar, and sesame oil until well coated.
4. Arrange the tofu cubes on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Option 2: Cook the Salmon

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and lemon juice, and sprinkle with garlic powder, salt, and pepper.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

2. Make the Mango Salsa:

1. In a bowl, combine the diced mango, red onion, cilantro, lime juice, jalapeno, and salt.
2. If desired, drizzle with a little oil and toss gently to combine. Set aside.

3. Prepare the Ginger Lime Dressing:

1. In a small bowl, whisk together grated ginger, garlic, lime juice, maple syrup, sesame oil, and olive oil.
2. Add a pinch of salt and mix until well combined. Set aside.

4. Assemble the Bowls:

1. Start by dividing the cooked rice among four bowls.
2. Add choice of protien, sliced avocado, cucumber half-moons, and edamame on top of the rice.
3. Spoon the mango salsa over each bowl and drizzle with the ginger lime dressing.
4. Top with toasted coconut flakes for extra flavor, if desired.