1Press the tofu for at least 30 minutes to remove excess water, then cut into 1-inch cubes.

2In a shallow dish, whisk together soy sauce or tamari, olive oil, jerk seasoning, lime juice, brown sugar or maple syrup, minced garlic, grated ginger, and the optional scotch bonnet pepper to form the marinade.

3Add the cubed tofu to the marinade, ensuring all pieces are well coated. Marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator for deeper flavor.

4Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover tightly, and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat and let stand (still covered) for 5 minutes, then fluff with a fork.

5While the rice cooks, prepare the mango avocado salsa: In a medium bowl, gently combine the diced mango, diced avocado, finely diced red onion, and chopped cilantro. Squeeze in a splash of fresh lime juice for added zest.

6Heat 1 tablespoon of olive oil in a large non-stick pan or cast-iron skillet over medium-high heat. Add the marinated tofu in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 5-7 minutes per side, until golden brown and crispy on all sides.

7To assemble the bowls, divide the fluffy coconut rice evenly among four serving bowls. Top each portion of rice with the crispy jerk tofu and a generous spoonful of the fresh mango avocado salsa. Serve immediately.