Blend all tofu marinade ingredients until smooth. Pour over the diced tofu and set aside to marinate.
Preheat one side of the griddle to high heat. Char the corn on all sides, then remove and let cool. Once cooled, cut the kernels off the cob and place in a bowl with cilantro, red onion, mango, lime juice, and chile lime seasoning. Mix well and set aside.
Turn all burners to medium-low heat. Add 1 tsp oil to the griddle, then spread out the jasmine rice. Lightly squirt with water and cover with a dome to steam for about 3 minutes.
While the rice steams, add 1 tsp oil to another section of the griddle and sauté the bell peppers, onion, and garlic until softened. Toss with the rice and transfer to a large bowl.
Add another 1 tsp oil to the griddle and sauté the marinated tofu until golden and crispy on all sides. Add the tofu to the rice mixture and toss to combine.
To serve, scoop the rice and tofu mixture into bowls. Top with charred corn salsa and garnish with extra cilantro if desired. Enjoy!
