Crispy Chili-Lime Tofu Bowls

In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the liquid is absorbed, remove from heat and let sit covered for 5 minutes before fluffing with a fork.

While the rice cooks, press the firm tofu to remove excess moisture and cut into thick slices or cubes. In a small bowl, whisk together the chili powder, lime zest, salt, olive oil, and agave nectar. Brush the mixture evenly over the tofu.

Prepare the mango salsa by tossing together the diced mango, red onion, cilantro, lime juice, and finely minced jalapeño in a small bowl. Set aside to let the flavors meld.

Heat a large non-stick skillet over medium-high heat. Place the seasoned tofu in the pan and cook for 3-4 minutes per side, until a crispy, golden crust forms.

Divide the fluffy coconut rice among four bowls. Top each with the crispy tofu, a generous scoop of the mango salsa, and sliced avocado. Serve immediately with extra lime wedges if desired.