Bring a small pot with rice, half the garlic salt (reserve remaining for tofu), and 11/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook, 15 minutes.

Stir in edamame and cook until rice is tender and edamame is heated through, 2-3 minutes.

Remove from burner. Stir in cilantro, white portions of green onions (both prepared in a later step), and 1/4 tsp. salt. Cover and set aside.

While rice cooks, continue recipe.

Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.

Stem and coarsely chop cilantro.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, toss or gently stir tofu, remaining garlic salt, cornstarch, and coconut until combined. Set aside until tofu surface is tacky, 2-3 minutes.

While tofu sits, line another plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

Working in batches if needed, add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.

Remove from burner. Transfer tofu to towel-lined plate and season with a pinch of salt.

In another mixing bowl, combine mangoes, green portions of green onions, and sweet chili sauce. Set aside.

Plate dish as pictured on front of card, topping rice with tofu, then chutney. Bon appétit!