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1
For the coconut rice, chop up cauliflower and either grate it or pulse it (takes about 15-20 pulses) in a food processor until it's roughly the texture of rice.
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2
Pat tofu dry and cut into 1/4 inch cubes.
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3
Combine all ingredients except for tofu and oil to make the sauce. Don't worry if your peanut butter doesn't mix in well because it will become more incorporated once you heat up the sauce.
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4
Heat up the 3 tablespoons (or enough to generously cover the bottom of the pan you're using) of vegetable oil in a frying pan over medium-low heat.
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5
When the oil is hot enough that the tofu sizzles when put in the pan (this should take about 30 seconds-1 minute), put all tofu in the pan making sure each piece has ample room otherwise the sides won't get crispy. Flip when edges start to brown and place on a paper towel when both sides are golden brown.
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6
Heat coconut oil in a separate large frying pan and add cauliflower after about 20 seconds. Cook over medium heat.
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7
Once all of the cauliflower is hot to the touch add the coconut milk. Mix to incorporate then cover with a lid and let cook on medium-low for about 3-4 minutes.
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8
While you're waiting, add the tofu sauce to the pan previously used to fry the tofu and warm over low heat.
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9
Remove the lid from cauliflower and continue to cook until most of the liquid has evaporated. Add salt to taste and maple syrup if you want the sweetness of the coconut to come out a little more. If you don't have maple syrup, white sugar will do just fine. Continue to cook from 3-4 more minutes.
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10
Add fried tofu to the sauce and stir to coat.
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11
Add toasted coconut to cauliflower just before serving and stir to distribute the coconut throughout.
