Smoky BBQ Tofu Bowls with Grilled Veggies and Rice

• 2 x 225g
  packs
  extra firm smoked tofu
• 6
  heaped tbsp
  good-quality bbq sauce
• 5
  tbsp
  cornflour
• 3
  tbsp
  neutral oil
  (vegetable or sunflower)
• sea salt & freshly ground black pepper
• to serve: white rice & chilli flakes

MANGO SALSA

• 2
  mangos
  finely diced
• 1
  avocado
  finely diced
• 1/2
  bunch coriander
  finely chopped
• 1/2
  red onion
  finely chopped
• 1/2
  red chilli
  finely chopped
• juice of
  1 lime
• 1
  tbsp
  olive oil

1. Drain the tofu and press it with a clean tea towel to remove excess moisture. Cut into bite-sized cubes and press again until the surface is dry. Toss the tofu with 2 tablespoons of the BBQ sauce, cover and let it marinate for 15 minutes.
2. While the tofu marinates, prepare the mango salsa. In a bowl combine the diced mango and avocado, chopped coriander, red onion and chilli, then add lime juice, olive oil and a good pinch of salt and black pepper. Taste and adjust seasoning as needed. Chill until serving.
3. Spread the cornflour on a plate and season with salt and pepper. Coat each tofu cube in the cornflour, shaking off any excess to ensure an even, light crust.
4. Heat the oil in a large frying pan over medium-high heat. When hot, add the tofu and fry for 2–3 minutes per side, or until golden and crisp. Pour the remaining BBQ sauce into the pan, stir to coat the tofu and remove from the heat.
5. Assemble bowls with fluffy white rice, a generous portion of the BBQ tofu and several spoonfuls of mango salsa. Finish with a sprinkle of chilli flakes for extra heat if desired. Serve immediately.