Coconut Tofu

Rinse and dry the cucumber. Thinly slice on the diagonal and place in a medium bowl. Add the sambal, rice wine vinegar, tamari, and sesame oil, and with a fork, toss with the cucumbers, ensuring they’re evenly coated. Set aside to marinate.

Rinse and trim the cauliflower; chop it into florets. Working in batches, pulse the cauliflower in a food processor, pausing periodically to check the texture, until it reaches an even, rice-like consistency; do not overcrowd or over-blend to avoid forming a paste. Drain the tofu, pat dry with a paper towel, and cut into cubes. Peel the mango, carefully slice the flesh off the seed, and then dice.

Heat a large nonstick skillet over medium high heat with 2 tsp of vegetable oil. Once hot, add the cauliflower rice and cook, until tender and browned in places, about 4 to 6 minutes. Add the coconut milk creamer, stir to combine, and season rice with salt. Empty rice into a large bowl, cover with foil to keep warm, and set aside.

Wipe the skillet clean and return to medium high heat. Add the shredded coconut and cashews and toast, shaking the pan occasionally, until fragrant and golden, about 1 to 2 minutes. Empty into a small bowl and set aside.

Wipe the skillet clean again, and return to medium high heat with the 1 tbsp coconut oil. Toss the cubed tofu in cornstarch, shaking off the excess. When the coconut oil is hot and melted, add the tofu and cook until golden brown and crisp on all sides (reducing heat to medium after 1 minute), about 2 to 3 minutes per side. Turn off the heat and season tofu with salt.

Rinse and dry the cilantro. Pick the tender leaves and stems and chop; discard tough stems. Chop the pickled ginger. Stir in chopped cilantro and mango into the cauliflower rice and divide rice between large bowls. Pile on the crispy tofu, spicy cucumbers, and pickled ginger. Sprinkle everything with the toasted cashew and coconut, grab your chopsticks and dig in!