• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
• Transfer to a plate.

• Core, then cut pepper into 1/4-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Peel, pit, then cut mango into 1/4-inch pieces.
• Roughly chop cilantro.
• In a small bowl, whisk together soy sauce, half the sweet chili sauce, half the sesame oil, half the Asian Sesame Blend and 1/4 cup (1/2 cup) water. Season with pepper.

• Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
• To a medium bowl, add tofu, cornstarch and remaining Asian Sesame Blend. Season with salt and pepper, then toss to coat.
• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 6-7 min, turning occasionally, until crispy and golden all over.
• Transfer to another plate.
• Carefully wipe put pan.
• Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper. 
• Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 8-10 min, turning occasionally, until golden and cooked through.**
  

• Reduce heat to medium.
• To the same pan with the chicken, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Season with salt and pepper. Cook for 2 min, stirring occasionally, until beginning to soften.
• Add tofu and sauce mixture. Cook for 1-2 min, stirring frequently, until sauce thickens and veggies are tender-crisp.

• Fluff rice with a fork. Stir in half the peanuts and remaining sesame oil. Season with salt.
• Divide rice between plates. Top with veggie-tofu mixture and mango.
• Drizzle remaining sweet chili sauce over top, then sprinkle with cilantro and remaining peanuts.

If you've opted to add chicken breasts, carefully wipe out the pan used to cook tofu. Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 8-10 min, turning occasionally, until golden and cooked through.** Transfer to the plate with tofu, then add to the pan with sauce in step 5.