Ingredients (2 servings)

COCONUT RICE

• 180 g whole-grain rice
• 200 ml water
• 160 ml coconut milk
• 1 tsp coconut sugar
• ½ tsp salt

STICKY TOFU

• 250 g tofu
• 3 tbsp corn starch (optional)
• 3 tbsp coconut oil
• ½ lime, juiced
• 3 tbsp maple syrup
• 1 pinch of salt
• ¼ tsp red pepper flakes
• 1 pinch of garlic powder
• 1 tbsp water

MANGO SALAD

• 1 mango
• 1 red onion
• ½ cucumber
• 1 green chili
• 30 g cilantro
• 1 lime
• 1 pinch salt & pepper
• garnish (optional): sesame seeds, toasted coconut, lime

Instructions

1. For the coconut rice, add all the ingredients into a pot (or a rice cooker.) Bring to a boil and then cover and simmer for 20-25 minutes until the liquid is completely absorbed.
2. In the meantime, press out the water from the tofu and cut tofu into cubes.
3. For an extra crust, coat the tofu in the corn starch. You can also skip this step.
4. In a large pan, heat coconut oil and pan-fry tofu. As soon as golden remove from pan.
5. Meanwhile, prepare the sauce by combining the lime juice, maple syrup, water, and seasonings in a small bowl.
6. Reintroduce the tofu to the pan and add the sauce. Cook on low heat. Flip the tofu cubes while the sauce thickens and eventually caramelizes.
7. Prepare the salad by juicing the lime, chopping the remaining ingredients very small and adding all together to a bowl. Mix well to combine.
8. Assemble the dish and garnish with sesame seeds, toasted coconut, lime and cilantro.