Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a bowl. Taste, and if it’s too bold, add another teaspoon of honey to tame it. Set aside.
Then, in a medium mixing bowl, combine the diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice and salt. Stir to combine, and set aside.
To assemble your bowls, start with a big scoop of cooked rice. Top with a handful (½ cup) shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, a hefty drizzle of peanut sauce, and a little sprinkle of chopped peanuts. Leftover bowls will keep well in the refrigerator, covered, for about 4 days.
