Directions:

1. To press your tofu, which will allow it to better absorb flavor and give it a “meatier” texture: Drain tofu and stand it on its side to continue draining for at least 20 minutes and up to an hour. Cut depth-wise into four ¼-inch rectangular slabs.
2. Line a counter with clean, dry kitchen towels, then paper towels, then slabs of tofu. Cover with another layer of paper towels and kitchen towels. Lay a plastic cutting mat over top with the tofu as squared and centered as possible underneath. Stack a cutting board or heavy book and one or more heavy pots on top. Allow to press and drain for at least one and up to several hours.
3. Make the sauce: Boil tomatillos and poblanos until soft and dulled in color, about 12 minutes. Flip/rotate if needed to cook all sides. Drain and allow to cool slightly. Remove stems (and seeds and veins, for milder sauce) from boiled peppers.
4. Meanwhile, heat 1 tablespoon coconut oil in a high-edged skillet over medium-high. Add onion, mango, and garlic; cook until very caramelized, about 15 minutes, stirring occasionally. Set aside.
5. Combine tomatillos, mango mixture, cilantro, lime juice, salt, and honey in a blender or food processor; puree until smooth. Set aside.
6. Cut tofu into long, thin rectangular slabs about 1/2x1x1/4”-inches. In the same (unwashed) frying pan, lightly pan fry tofu in batches in remaining coconut oil for about 1 minute on both sides to create a golden crust without cooking completely through. Remove cooked pieces to a paper-towel lined plate.
7. Drain any excess oil from the pan and return tofu to it, combining with blended sauce over medium low heat. Stir to coat all pieces well and simmer on low until tofu is cooked through and sauce is partly reduced, about 20 minutes.
8. Serve tofu in warm corn tortillas topped with fresh-chopped tomatoes and avocado.