Grilled Chili Tofu with Corn-Mango Relish

Drain and rinse tofu; place on a plate and pat dry with a paper towel. Cut tofu block into four equal pieces; set aside on plate.

Combine 1 teaspoon salt with chili powder in a small bowl; mix well. Rub this mixture on both sides of tofu pieces.

For relish, whisk 2 tablespoons oil with lime juice and 1 teaspoon salt in a medium-sized bowl. Add corn, mango, red onion, jalapeno and cilantro. Toss, and set aside.

Preheat a grill to medium-high heat. (If a grill is not available, use a grill pan over a stove.) Oil racks with remaining oil. Place tofu pieces on rack, and cook, with grill lid (or grill pan lid) down, for 2 minutes. Rotate about 90 degrees, and cook, with lid down (or on pan), for another 2 minutes. Turn pieces over, and cook the other side the same way for 4 minutes.

Remove from grill or pan, and place tofu on four serving plates. Divide relish into four equal parts, and serve over tofu.