Forbidden Rice Salad with Curry Tofu - alive magazine

Ingredients

• 1 cup (250 mL) black “forbidden” rice
• 12 oz (350 g) block extra-firm tofu
• 1/2 tsp (2 mL) curry powder
• 1/4 tsp (1 mL) salt
• 2 Tbsp (30 mL) grapeseed or peanut oil, divided
• 1 large red bell pepper, chopped
• 2 medium carrots, unpeeled and thinly sliced
• 2 cups (500 mL) cubed mango
• 3 green onions, sliced on the bias
• 1/3 cup (80 mL) unsalted roasted peanuts
• 1/3 cup (80 mL) dried coconut ribbons
• 1 Tbsp (15 mL) low-sodium soy sauce or tamari
• Juice of 1 lime
• 2 tsp (10 mL) sesame oil
• 2 tsp (10 mL) Sriracha or other chili sauce
• 1 Tbsp (15 mL) honey
• 1 Tbsp (15 mL) finely chopped gingerroot
• 1 garlic clove, minced