HAWAIIAN STYLE FRIED TOFU WITH COCONUT RICE AND A PINEAPPLE SLICE
1 Cup brown rice, uncooked
1 Cup canned coconut milk
3/4 Cups coconut water
1/2 Teaspoon pink salt
1 Tablespoon coconut oil
1 container of extra firm tofu
1/4 Cup olive oil
2 lemons, juiced
5-6 garlic cloves, minced
2 Tablespoons fresh parsley, chopped, plus more for garnish
1 Tablespoon whole wheat flour
1/2 Teaspoon cayenne
1/2 Teaspoon pepper
4 Tablespoons vegan butter like earth balance (optional)
pink salt and pepper
For the Rice: Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, and coconut oil. Bring back to a bowl, then cover and reduce to a lower simmer. Depending on your rice and the package instructions, simmer about 30 minutes. Remove from heat and fluff with a form.
*Note that rice cooks differently but this method works well for me.
For the Tofu: FIrst, prep your tofu for frying. Full up a medium bowl with 4-5 cups are warm water and dissolve a teaspoon or two of pink salt in the water and put the tofu in for 7-10 minutes.
While to tofu soaks, create the marinade by preparing your ingredients as stated above and putting the olive oil, lemon juice, galric, parsley, flour, cayenne and pepper in a medium bowl.
Them remove the tofu from the salt bath and using paper towels, pat/press/squeeze out as much liquid as possible. Then slice the tofu in to small rectangles (or however you want) and using paper towels pat dry some more. You want to remove as much liquid as possible.