Step 1

Cook your rice in a rice cooker or pot according to package instructions. Make sure to add a generous pinch of salt to the cooking water when cooking.

Step 2

Preheat oven to 425F. Pat your chickpeas dry with a clean kitchen towel and transfer to a baking tray. Top with the oil and spices then season with a pinch of salt and spread out into a single layer on the tray. Place in the oven for 25-30 minutes, tossing half way and baking until crispy.

Step 3

Place a box grater over another baking tray and use it to grate your tofu into shreds using the largest holes. Top the tofu with the cornstarch, soy sauce, hoisin sauce, and avocado oil. Toss to coat then spread out into a single layer on the baking tray. Bake in the oven for 12 minutes, toss and bake for another 5 minutes until golden.

Step 4

Once the rice is cooked, transfer the tofu to the pot and toss until evenly mixed, adjusting salt to taste.

Step 5

To make the mango avocado salad, combine the mangos, avocado, red onion, jalapeno, cucumber, cilantro and a generous pinch of salt to a large mixing bowl. To a separate small bowl, combine the lime zest and juice, sweet chili sauce and maple syrup. Stir well then pour over the salad then gently fold everything together to combine.

Step 6

To serve, spoon some rice into a bowl then top with the mango avocado salad then the crispy chickpeas. Garnish with more fresh herbs as desired then enjoy.