In a small pot, bring 1 cup water with a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for 15 minutes, until tender.

Prep the tofu: Cut the tofu into 1/2-inch slices, then press each slice between paper towels to remove excess liquid.

Prep your ingredients: meanwhile, mince of grate the garlic. Chop the cilantro leaves and stems, keeping both separate. Peel the mango, then carefully slice around the flat pit to remove the flesh. Cut the mango flesh into 1/2-inch cubes. Halve, peel, and finely dice the red onion. Drain and rinse the beans. Zest and halve the lemon. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.

Season the tofu with salt, pepper, lemon zest, and half the cumin. Juice half a lemon over the tofu and set aside.

Make the mango salsa: in a medium bowl, combine the mango, cilantro leaves, 1 teaspoon oil, a squeeze of lemon, and as much jalapeño and red onion as you like. Season with salt and pepper.

Heat 2 teaspoons oil in a small pot over medium heat. Add the cilantro stems and half the onion to the pan and cook, tossing, for 5 minutes, until softened. Add the garlic and remaining cumin and cook 30 seconds, until fragrant. Season with salt and pepper. Add the drained beans to the pan and cook, tossing 2-3 minutes, until warmed through. Cover and set aside.

Heat 1 tablespoon oil in a large pan over high heat. Add the tofu and cook 2-3 minutes per side, until golden brown and slightly crispy.

Fluff the rice with a fork, then serve with the black beans, crispy tofu, and mango salsa. Enjoy!