Slice tofu in half lengthwise and put under something heavy sandwiched between paper towels and leave to drain. Replace paper towels as needed; drain for about 10-15 minutes.
Rinse and drain rice.
Bring two cups of water to a boil in a small saucepan and add some salt to taste. Add rice, stir, cover, and reduce heat to low. Cook for about 12 minutes, until rice is done. Keep covered.
Trim and halve cucumber lengthwise, then cut crosswise into small half moons. Set aside.
Mince ginger and garlic and add to a bowl along with sesame oil, soy sauce, honey, paprika, salt, and pepper. Medium dice tofu and add to bowl, tossing to coat with marinade
Heat a skillet over medium and add tofu. Cook, stirring occasionally, until sauce is reduced and tofu is hot.
Medium dice mangoes.
Fluff rice with a fork and add shredded coconut.
To serve, divide rice amongst bowls. Add tofu. Top with cucumbers and serve with chili-garlic sauce.