Cook the wild rice in salted water until soft but still slightly firm to the bite. Meanwhile, pat the tofu dry well and cut it into cubes.
Peel the mango and cut it into small pieces. Pour hot water over the edamame and drain well.
Heat the sesame oil in a frying pan and fry the tofu until golden brown and crisp all over. Turn it only occasionally so it takes on colour.
Stir the peanut butter, soy sauce, maple syrup, lime juice and warm water to a smooth sauce. Add the sauce to the tofu and toss briefly until everything is glossy and coated.
Divide the cooked wild rice between bowls. Arrange the mango, edamame and peanut tofu on top and serve straight away.
Good to know
This bowl is sweet, salty and fresh all at once. The crispy tofu and creamy sauce make it properly rounded, and the mango brings a juicy, light note.
Swaps
Wild rice → quinoa (more protein and magnesium); peanut butter → almond butter (provides vitamin E and unsaturated fats; contains tree nuts); maple syrup → date paste (a little more fibre and minerals); sesame oil → olive oil (more monounsaturated fats)
Allergens
Contains soya, peanuts, sesame and gluten (soy sauce – tamari labelled gluten-free is the alternative). Generally fine for children if you go easy on the lime; in pregnancy it's fine with the tofu heated right through and hygienic preparation.
