Wrap the tofu in several paper towels, and place between two plates. Place something heavy on top (a pot or pan works great) to drain the water. Let sit for about 30 minutes.
Coconut rice and tofu
Combine all the ingredients for the rice in a medium pot until it reaches a boil. Turn the heat down to simmer and let the rice cook for about 20-30 minutes until the liquid is absorbed.
While the rice is cooking, prepare the lime sauce. Zest the lime to make about 1 tablespoon of lime zest. Juice the lime. Add the lime zest, lime juice, honey, soy sauce, peppers, and corn starch to a small bowl. Stir and set aside.
Cut the tofu into cubes. Add tofu to a pan with cooking oil and let the tofu cook for about 10 minutes. Stir tofu to allow it to cook equally on all sides. Add the lime and pepper mixture to the tofu and simmer until the tofu and peppers are soft.
While the peppers and tofu are simmering, cut the mango into cubes and add to pan. Let it cook for 5 minutes. Once done, serve over the coconut rice. Top with cilantro, green onions, and sliced avocado.
Perfect for meal-prep! Separate the rice and tofu and pepper mixture into five separate containers and have a grab and go lunch ready for the rest of the week. Make sure to add the avocado slices the day you plan on eating the bowl so they don't brown.
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