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Combine tofu and curry powder in a bowl and toss to coat.
Heat oil in a large skillet over medium heat.
Add tofu and cook for 10 minutes, turning often.
Add garlic and onions and cook for 5 minutes, stirring often, until fragrant and starting to soften.
Add 1/2 cup water and cook until most of the water evaporates, 5 to 10 minutes.
Stir in mango and cook just until heated through.
Season with salt and pepper.
Place watercress in a serving bowl and spoon the hot curried tofu mixture over the top. Serve immediately.