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1
Preheat oven to 350. In a 9x18 (preferably glass or ceramic) baking pan, dredge the tofu in peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 minutes more. Meanwhile, prepare the sauce.
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2
In a saucepan over medium heat, saute the shallots in 1 tablespoon peanut oil for about 5 minutes, add garlic and five spice powder, saute 1 minute more. Add veggie broth and bring to a simmer. Add the rest of the ingredients (except for the pomegranate seeds) and bring to a boil. Lower heat to simmer for 15-20 minutes, stirring frequently.
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3
At this point your tofu should be baked. Pour the sauce over the tofu, covering all over. Return to oven and bake 15 minutes more. Remove from oven. Serve with coconut rice and garnish with pomegranate seeds.
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4
For the rice:
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5
Add rice, milk, water salt and cinnamon stick to a sauce pot and bring to a boil. Lower heat, cover pot and simmer 20 minutes. Add lime zest and stir with a fork. Remove from heat, cover and let sit 10 more minutes. Meanwhile prepare the shredded coconut.
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6
Heat a skillet over low-medium heat. Add the coconut and toast, turning frequently, for about 3 minutes, or until coconut is brown and toasty.
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7
Remove the cinnamon stick from the rice and serve, sprinkling the toasted coconut over each serving.
