Mango-Glazed Caribbean-Style Tofu

• Meanwhile, pat tofu dry with paper towels, Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season all over with Jerk Spice Blend, salt and pepper. 
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil), then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Pan fry until golden, 2-3 min per side.
• Transfer tofu to a plate. Cover to keep warm.

• Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
• Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add coleslaw cabbage mix to bowl with dressing. Toss to coat.

• Reheat the same pan (from step 2) over medium.
• When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper.
• Remove from heat.

• Meanwhile, thinly slice green onions.
• Fluff rice with a fork, then add half the green onions and remaining lime zest.

• Thinly slice tofu.
• Divide rice, tofu and coleslaw between plates.
• Spoon glaze from the pan over tofu and sprinkle with remaining green onions.
• Squeeze a lime wedge over top, if desired.

If you've opted to get tofu, pat it dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the chicken breasts. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Pan-fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake the tofu after pan-frying.