Coconut Tofu

Add midnight grains, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and spirals start to burst, 30 to 35 minutes. Remove from heat and set aside, covered, to steam for 5 minutes.

Peel and thinly slice the cucumber. Add sliced cucumber, rice vinegar, tamari, sesame oil, and 1 tbsp (2 tbsp) chile garlic sauce to a medium bowl, and toss to coat. Set aside to marinate. TIP: Add more chile garlic sauce if you prefer.

Drain the tofu, pat dry, and cut into 1 inch cubes. Peel and dice the mango, removing the seed. Chop cilantro leaves and stems.

Add toasted coconut and cashews to a large nonstick skillet over medium heat. Toast until fragrant and golden, 1 to 2 minutes, and transfer to a small bowl.

Wipe skillet clean, and return to medium high heat with 1 tbsp vegetable oil. Add cubed tofu and cornstarch to a large bowl, and toss. Remove coated tofu, shaking off excess cornstarch, and add tofu the skillet. Cook for 1 minute, reduce heat to medium, and cook until tofu is golden brown and crispy, another 2 to 3 minutes per side. Sprinkle with salt. TIP: Work in batches for the 4-serving meal.

Add diced mango and chopped cilantro to the midnight grains, and stir. Divide mango midnight grains between large bowls. Top with crispy tofu and spicy cucumbers, and sprinkle everything with the toasted coconut and cashews. Enjoy!