For Sauce

Cup of Yum
1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic. Set aside.

For Stir Fry

1. Cut tofu into 16 triangular pieces. (Be sure tofu is pressed before starting to cook, to remove excess moisture.)
2. In a large wok or large nonstick skillet, heat the oil over medium-high heat.
3. Add red pepper flakes. Cook and stir for 10 seconds.
4. Add tofu, and cook for 3-5 minutes on each side, until browned. Remove from pan and set aside on paper towels to drain excess oil.
5. Add the bell peppers to the pan. Cook and stir for 3-4 minutes, until just tender.
6. Add the tofu back into the pan. Add sauce, stirring to coat all, and heat through.
7. Serve over rice and top with diced mango and a sprinkling of black sesame seeds.