Citrus-Mango Tofu with Asparagus and Brown Rice Recipe
In a large skillet over medium-high heat, combine water and asparagus. Sprinkle with salt and add minced garlic. Cover and steam for 5 minutes, or until spears are fork-tender. Remove from skillet and set aside.
Drizzle olive oil in skillet and add tofu. Sauté tofu over medium heat for 7 to 10 minutes, or until slightly golden brown.
Add grapefruit juice to tofu while stirring, then sauté for 5 minutes, or until juice thickens. Add mango slices to skillet and stir to thoroughly combine. Remove from heat.
Layer 1 cup brown rice, half the asparagus spears and half the tofu mixture in each of two serving bowls. Garnish each bowl with half the lemon slices. Serve warm.
Excerpted from The Power Bowl Recipe Book: 140 Nutrient-Rich Dishes for Mindful Eating by Britt Brandon. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.