Preheat your oven to 400 degrees.
Press any moisture out of the tofu using a kitchen towel or paper towels.
Next, cube the tofu into evenly-sized cubes.
Grab a large mixing bowl, toss the tofu cubes with the cornstarch until all sides are well coated.
Gently spray a baking tray with olive oil cooking spray and line the tofu cubes on the tray. Cook for 40 minutes, turning the tofu every 10 minutes to make sure each side gets crispy. You might need to spray the tofu cubes with a little more cooking spray halfway through this process.
Prepare spicy brown sauce:
While the tofu is cooking begin making your spicy brown sauce.
Grab a sauté pan and over low / medium heat add the sesame oil. Add the fresh sliced garlic, minced ginger, along with a pinch of red pepper flakes.
Next, you'll add the soy sauce, brown sugar, veggie stock and cornstarch slurry. Stir well.
Gently stir the sauce until everything is well combined and it begins to thicken. If it gets too thick, simply add more veggie stock.
Prepare mango salsa:
Grab a plastic or glass bowl that can be sealed.
Combine the diced onion, jalapeno, strawberries, avocado, and mango in the bowl.
Next, add the chopped fresh cilantro and the lemon and lime juice. Gently toss all of the ingredients together.
Finally, add some crushed cashews on top. Set aside.
Make your white rice. I use minute rice, so I cook mine in the microwave. But you can prepare the rice any way you like.
Assemble your dish:
Add rice to the bottom of the plate.Toss the crispy tofu cubes with the spicy brown sauce and add some to the rice. Top everything with the mango salsa, along with any other toppings. Examples include, extra crushed cashew, toasted sesame seeds and/or sliced scallions. Serve and ENJOY!