Step 1

In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger.  With the lid on, bring to a simmer.  And cook for 20 minutes.  Turn heat off and let sit with lid on until ready to serve.

Step 2

Whisk together sriracha, braggs or soy sauce, and coconut sugar.

Step 3

Pat tofu dry and cut into thick strips.  Heat pan (we like cast iron) to med-high.  Add 1 tablespoon coconut oil and a sprinkle of salt and pepper.  Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes.  Set tofu aside.

Step 4

In the same pan, add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute.  Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender.  Add green onions and 1 tablespoon of water scraping the pan to loosen all the stuck bits.  Cook for another minute more.

Step 5

Add tofu, sauce, and peas, and lime juice stirring to combine.  Remove from the heat.  Taste for saltiness adding more braggs or soy sauce if needed.

Step 6

Place rice in the bowls with a scoop of the sautéed tofu and veggies.  Liberally sprinkle mint, cilantro and coconut flakes on top.