Baked Coconut Tofu With Spiced Coconut Rice

• For the spiced coconut rice:
• 2 cups long-grain brown rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 2 bay leaves
• 3 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 pinch kosher salt
• For the baked coconut tofu:
• 1 pound firm tofu
• 1 1/2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons shredded coconut

1. Add all ingredients to the pot of a rice cooker and stir. Cook according to your rice cooker's instructions. You can also make this on the stove by bringing it all to a boil then simmering, covered, until all of the liquid is absorbed.
2. Remove spices before serving.
3. Drain the tofu, dry with paper towels and cut into 1-inch cubes. Set aside.
4. Place all the remaining ingredients except coconut into a large zipper bag and mix until combined. Add in the tofu cubes, seal bag, and gently shake until all pieces are evenly coated. Marinate for 15 minutes.
5. Preheat oven to 350u0b0 F. Line a baking sheet with foil.
6. Place the shredded coconut on a large plate. Remove the tofu from the marinade (reserve the marinade to use as a salad dressing), and dredge each piece through the coconut before placing it onto the prepared baking sheet. Sprinkle any remaining coconut on top of the tofu cubes.
7. Bake for 20 to 30 minutes until lightly browned. Serve with the coconut rice and a salad (I recommend shredded kale or sliced cucumber, dressed with the reserved marinade).

coconut rice, longgrain brown rice, coconut milk, water, bay leaves, green cardamom pods, cinnamon, kosher salt, coconut, tofu, soy sauce, maple syrup, sesame oil, garlic, freshly ground black pepper, shredded coconut

Taken from food52.com/recipes/22140-baked-coconut-tofu-with-spiced-coconut-rice (may not work)