Make the Mango Salad: Add the diced mango, cucumber, red onion, jalapeño, and chopped cilantro to a large bowl. Pour in the orange juice, olive oil, sriracha, soy sauce, and lime juice, then stir well to combine. Season with salt and pepper to taste. The salad should remain juicy, providing extra dressing to drizzle over the finished bowls. If preparing ahead, keep the dressing separate and combine it with the salad just before serving.
Prepare the Tofu: Drain the tofu thoroughly and pat it dry with paper towels to remove excess moisture. Cut the tofu into cubes.
Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Sprinkle half of the salt and all of the pepper into the oil, swirling the pan so the bottom is evenly coated.
Cook the First Side of the Tofu: Arrange the tofu cubes in a single layer in the skillet. Sprinkle the remaining salt over the tofu. Allow the tofu to cook undisturbed until a crust develops, reducing the heat to medium if needed. Take your time during this stage so the tofu can become properly golden and crisp.
Mix the Jerk Spices: While the tofu cooks, combine the smoked paprika, garlic powder, cumin, allspice, ground ginger, if using, and cayenne in a small bowl.
Brown and Season the Tofu: Use a metal spatula to flip the tofu once it is golden and naturally releases from the pan. Continue turning the cubes until several sides are golden and crispy. Spray the tofu with olive oil, then sprinkle the spice mixture over it. Turn the tofu carefully to coat the cubes as evenly as possible. Turn off the heat before the spices begin to burn.
Warm the Rice and Beans: Make sure the cooked rice and black beans are warm before assembling the bowls. If needed, warm them in the microwave.
Assemble the Bowls: Divide the rice among 4 bowls, using about ¾ cup per bowl. Add about ¾ cup of black beans to each bowl. Divide the crispy jerk tofu evenly over the bowls, then add a generous scoop of mango salad.
Add the Garnishes: Top each bowl with sliced avocado, pickled onions, and fresh cilantro. Spoon some of the remaining dressing from the mango salad over the bowls. Add sriracha if desired and serve each bowl with a lime wedge.
