Grind all the ingredient for mango sauce and make a fine paste without water. If it’s very dry, add very little water.
Squeeze the water from tofu and cut it in to round shape using small cookie cutter or you can cut it in to square shape as well. Place it on paper towel so that it absorbs excess moisture from Tofu.
In a mixing bowl, add mango sauce, rice flour and turmeric powder and mix it very well.
Add tofu in to marinating mixture and mix it by hand very carefully so that it does not break.
Arrange the marinated tofu in to zip lock bag and keep it in to refrigerator for 1-2 hrs.
Heat griddle at medium to high heat. Sprinkle some oil on to it. Place marinated tofu on hot griddle. Grill it from both side until tofu gets nice golden color.
When its done, remove it from hot griddle and place it in plate. Keep it aside.
Meanwhile in another mixing bowl, add cut bell peppers, chaat masala, black paper powder, tikka masala powder and salt. Mix it and keep it aside for 15 minutes.
Sprinkle little salt on zucchini and grill it from both side on the same griddle.
Grill marinated bell peppers from both side till golden color. When its done, place it in plate.
On a serving plate, arrange the tomato, tofu, bell peppers and zucchini and hold it using a toothpick. Mango marinated tofu is ready to be served.
Serve it as an appetizer with sweet and coriander chutney.