Food & Recipes
There's something about pairing mangoes with avocados that makes you feel like you're sitting back on a tropical island. Throw some baked peanut tofu into the mix, serve it all over rice, and you have yourself an epic dinner that's loaded with healthy fiber and nutrients. INGREDIENTS
  • 1 organic mango, sliced in cubes
  • 1 organic avocado, sliced in cubes
  • 3 stems of organic cilantro, diced
  • 1 Pack of Woodstock extra firm organic tofu
  • 1/2 cup of rice (we used Lundberg organic brown basmati rice)
  • 1 cup of spring water
  • Sky Valley Thai peanut sauce
  • Sky Valley sriracha (optional, if you like your food spicy)
  1. Preheat the oven to 400°F.
  2. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
  3. Toss the sliced tofu in Thai peanut sauce and marinate for at least 10 minutes.
  4. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
  1. Combine rice and water in a pot, and bring to a boil.
  2. Cover with a tight - fitting lid, reduce heat to low simmer, and cook for 40 minutes.
  3. Remove from heat (with lid on) and let steam for 10 minutes. Fluff with fork.
- OR -   Cook in rice cooker.   To Serve: Put rice in bowl with the baked tofu, avocado, and mangoes. Garnish with Thai peanut sauce, sriracha sauce, and cilantro.     Follow us on Facebook or Instagram for new recipes every week!