Sticky Grilled Lemongrass Tofu

• While rice cooks, peel, then mince or grate garlic.
• Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
• Thinly slice green onion.

• 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.) Using a fork, poke tofu all over.
• To a medium bowl, add tofu, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

• Peel, pit, then cut mango into 1/4-inch matchsticks.
• Thinly slice cucumber.
• Zest, then juice lime.

• To a large bowl, add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar, to taste.) 
• Add tofu to the grill. Close lid and grill tofu 4-5 min per side, flipping once, until grill-marked. (NOTE: Make sure grill is evenly oiled before adding tofu to prevent sticking.) 

• Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper, to taste.
• Thinly slice tofu, if desired.
• Divide rice, tofu and mango slaw between plates.
• Spread remaining sweet chili sauce over tofu. Sprinkle with remaining green onions.
• Sprinkle remaining peanuts over slaw.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season chicken. Grill tofu 4-5 min per side, flipping once, until grill-marked.