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Press the tofu for 5 to 10 minutes to get out any excess water. You can use a tofu press or a couple of heavy cans in a cast iron skillet.
Once it is done cut into rectangles.
Make the marinade by adding all the marinade ingredients into a large bowl except the cornstarch. Mix together with a whisk.
Add the tofu rectangles into the marinade and marinate for at least 3 to 4 hours.
Meanwhile, make the mango salsa by adding all the ingredients into a bowl and mixing together. Set aside until ready to enjoy later.
After the tofu is done marinating save the leftover marinade. Cook it in a small grill or see the alternative cooking instructions for baking or panfrying. Grill on each side for 5 to 8 minutes until grill marks appear.
Add the remaining marinade to a small pot. In a separate small bowl make a cornstarch slurry (2 tsps cornstarch plus 2 tsp water mixed together) add to the marinade and whisk together. Cook over low heat for about 5 minutes until sauce is thickened while mixing with a spatula consistently.
To plate add the grilled tofu, salsa and sauce over top, add extra lime slices if desired.