Wash the rice thoroughly and let it soak in water for about 10 minutes. Bring to water to a boil and then let it simmer for 15 minutes in medium heat with the lid closed until the rice has absorbed all water.
Cut the mango into cubes and the spring onions into fine rings. Dice the tofu and mix with lime juice and season to taste with salt.
Heat the vegetable oil in a pan and fry the tofu cubes. Deglaze with the Korean Teriyaki Sauce and 2-3 Tbsp of water if necessary.
Add the edamame beans and the spring onions and season with salt, pepper, and dried chilis.