• 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.

• Reduce heat to medium.
• To the same pan, 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.
• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)

• 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, mango and eggs.
• Drizzle remaining sweet chili sauce over top, then sprinkle with cilantro and remaining peanuts.

If you've opted to add eggs, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)

Top plates with eggs.