3cupsforbidden ricecooked according to the package's direction.
¼cupfresh cilantrocoarsely chopped
For the Salad
Place the mango, pepper, shallots, and chili in a large bowl and toss to evenly disperse all of the ingredients and set aside.
Place the garlic, fish sauce, honey, lime juice, and sesame oil in a bowl and whisk to combine. Refrigerate the salad and dressing until ready to serve.
For the Tofu
Once the salad is made, put your rice on and start prepping your tofu.
Pour the peppercorns into a spice mill or a mortar and pestle and crush until a coarse powder forms.
In a small bowl, whisk to combine half of the salt and the cornstarch. Place the tofu in a large bowl and add the cornstarch mixture. Add a tablespoon of the pepper and toss until the tofu is thoroughly coated.
Pour 2" inches of neutral oil into a large wok and heat until shimmering. If you have a thermometer handy, aim for 360°F. But if you don't you can eyeball it. Add a piece of tofu and if the oil immediately reacts, you're good to go.
Fry the tofu until golden on all sides. About 7 minutes. Transfer the fried tofu to a cooling rack placed on top of a baking sheet. Whisk to combine the remaining salt and pepper and sprinkle the mixture over the freshly fried tofu.
For the Bowls
Divide the rice across 4 bowls. Add the dressing to the mango salad and toss to coat. Spoon the salad onto the rice and add the salt and pepper tofu. Garnish with scallions and cilantro.