Put on jasmine rice to cook; set aside when done.
Cut firm or extra-firm (not Mori Nu) tofu into 1/2" cutlets--2 per person.
Dip tofu into a mixture of soy sauce and rice vinegar, then set aside while heating the grill.
I used a George-Foreman-style grill; you could also BBQ it or broil the tofu in the oven.
2 large cloves garlic, roasted in a dry skillet while still in their jackets until somewhat soft and with a couple black spots, then peeled and smashed into a pulp in a mortar or between a knife and cutting board
1-2 Tbsp. oil
1/2 small onion (preferably red)
1 tsp. grated fresh ginger
pinch of turmeric
1/4-1/2 tsp. powdered chipotle (you can use your favorite dried chili instead, but it won't have the nice smoky flavor. Dried chipotle is great to keep on hand)
pinch ground coriander
1-2 green onions, coarsely chopped
1 1/2 c. mango pieces (I used frozen)
drizzle of soy sauce
juice of half a lime
2-3 Tbsp. chopped fresh cilantro
1/3-1/2 cup water
sugar to taste (optional)
Saute the onion in the oil until nearly soft. Add the ginger, turmeric, chipotle, and coriander; heat for a minute while stirring. Add the green onions and garlic. Stir well and cook another minute. Then add the mango, soy sauce, and lime; simmer until the mango softens, adding water as needed to keep it from sticking. The consistency you're going for is something like canned peach pie filling, but I promise this tastes much better! Add the cilantro and any additional water; heat through. You might want to add a little sugar at some point if it's super-tart, but don't kill all the tartness.
Arrange the tofu on top of a serving of rice, then top with mango sauce. The sauce is pretty intense, so don't drown the plate in it.