with Spicy Mango Sauce

Serves 4

This vibrant and nourishing bowl features nutty forbidden rice, perfectly baked salmon or tofu, a bright mango-ginger-sesame sauce, and lightly sautéed vegetables, topped with fresh cilantro and furikake. It’s a balanced meal full of flavor, texture, and color. This is a variation of a mango sauce I used to make in my kitchen and customers loved the tropical-zingy sauce with a spicy kick!

Let’s go!

Ingredients:

Base:

• 1 cup forbidden (black) rice

• 2 cups water

• ½ tsp salt

Protein:

• Option 1: 4 salmon fillets (4-5 oz each), skin-on or skinless

• Option 2: 1 block (14 oz) extra-firm tofu, pressed and cut into 1/4” slices

• 1 tbsp sesame oil

• 1 tbsp soy sauce or tamari

• 1 tsp grated ginger

Mango-Ginger-Sesame Sauce:

• 1 ripe mango, peeled and diced

• 1-inch piece fresh ginger, grated

• 1 clove garlic, minced

• few slices jalapeno or 1-2 tsp chili garlic sauce

• 1 tbsp toasted sesame oil

• 1 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tsp honey or maple syrup

• 1 tbsp lime juice

• 2-3 tbsp water (for consistency)

Vegetables:

• 1 tbsp sesame oil

• 2 cups broccoli florets

• 1 red bell pepper, thinly sliced

• 1 cup shredded red cabbage

• 2 cloves garlic, minced

• Salt & pepper to taste

Toppings:

• ¼ cup fresh cilantro, chopped

• 2 tbsp furikake seasoning

• 1 tbsp toasted sesame seeds (optional)

Directions:

1. Cook the Forbidden Rice

1. Rinse the rice under cold water until the water runs clear.

2. In a medium saucepan, bring 2 cups of water and ½ tsp salt to a boil. Add the rice, reduce to a simmer, cover, and cook for 25-30 minutes or until tender.

3. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2. Prepare & Bake the Salmon (or Tofu)

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. For salmon: Pat dry the fillets and place them on the baking sheet. Brush with sesame oil, soy sauce, and grated ginger.

   • Bake for 13-15 minutes until flaky (or longer for well-done).

3. For tofu: Cut pressed tofu into 4 slabs, coat with sesame oil, soy sauce, and ginger, and place on the baking sheet.

   • Bake for 20-25 minutes, flipping halfway through, until golden and slightly crisp.

3. Make the Mango-Ginger-Sesame Sauce

1. Add all ingredients to the blender or food processor

2. Blend until smooth, adding water if needed for a pourable consistency.

4. Sauté the Vegetables

1. I cook these all in the same large frying pan but keep them separated by item so I can plate beautifully!

2. Heat 1 tbsp sesame oil in a large skillet or wok over medium heat.

3. Add the broccoli and sauté for 2-3 minutes.

4. Add in the red bell pepper in another section of pan and cook for another 2 minutes.

5. Add the shredded red cabbage and minced garlic, cooking for another minute until just softened. Season with salt and pepper.

6. If the broccoli is still crunchy, add a little water to the pan and cover so it steams on low for 1-2 minutes.

5. Assemble the Bowls

1. Divide the forbidden rice among four bowls.

2. Top each bowl with baked salmon or tofu.

3. Add the sautéed vegetables.

4. Drizzle generously with the mango-ginger-sesame sauce.

5. Garnish with chopped cilantro, furikake, and toasted sesame seeds.

Serving Suggestions:

• Add sliced avocado or a soft-boiled egg for extra richness.

• Serve with a side of kimchi for a probiotic boost.

• Swap salmon for shrimp or grilled chicken for variety.

Enjoy this nutritious, flavor-packed meal! Let me know if you want any adjustments! 😊

Did you hear the news? I’m launching a mini Cookbook called Cooking For One that will be live shortly! It’s recipes are scaled for one or two servings and has the full menu of what I made for myself for the week I spent at home on Lesvos by myself! Easy, fresh, nutritious recipes. Sound good? Get on the mailing list to be the first to know when it’s out!