Make the chutney: Mix Mango (2) Brown Sugar (1/3 cup), Red Chili Pepper (1/4 cup), Raisins (1/8 cup), Red Wine Vinegar (1 tablespoon), Ground Ginger (1 teaspoon), and Cayenne Pepper (1/4 teaspoon) together. Heat on stove or covered with paper towel in microwave for 1-2 minutes.
Press excess liquid from Extra Firm Tofu (1 block) by hand using paper towels.
Add Grapeseed Oil (1 tablespoon) to wok or pan over medium-high heat and crumble tofu into pan with your hands. Cook for 1-2 minutes.
Add 1/2 cup of the Ginger Mango Chutney and Teriyaki Sauce (1 tablespoon) to tofu. Stir and continue cooking for 5 minutes or so, stirring occasionally.
When tofu is cooked to your liking, add Pappardelle Pasta (4), Fresh Spinach (1 cup), Red Cabbage (1/2 cup), and Teriyaki Sauce (1 tablespoon). Mix well.
Top with Scallion (3 stalk), Crispy Wonton Strips (to taste), and Sesame Seeds (to taste). Enjoy!