• Freeze and thaw tofu. Then, use a tofu press to get the water out.

  *See Notes in post for why and how to do this if needed.
• Add all the ingredients from mango to black pepper into food processor or blender and blend until very well combined. Pour into a shallow dish with a lid or a sealable bag.
• Once pressed, cube tofu (or slice if desired).
• Place tofu into dish and rub sauce into the tofu to coat everything well. Place lid on top and into fridge to marinate for at least 30 minutes.
• To Grill: Preheat grill to medium (about 400 degrees). Add tofu directly to greased grill grates or to a grill mat. Cook for 8-10 minutes, flipping halfway.

  To Pan Fry: add 1 tablespoon oil to a large skillet and heat over medium low heat. Once hot, add tofu and cook for 8-10 minutes, flipping occasionally to get all the sides.
• While cooking tofu, brush the bbq sauce across the pieces.

For the Corn (if making)

• Over medium heat, add butter and let melt. Add remaining ingredients and let cook 3 to 5 minutes. 

For the Rice (if making)

• In a medium saucepan, melt the butter. Add remaining ingredients bring to a boil. Cover and cook over low heat until the rice is tender and the water has fully evaporated (time depends on rice package). Fluff the rice and serve.