What you need to do

• Place all the ingredients for the coconut rice into a large pot. Bring to a simmer, cover with a lid and cook for 20 minutes. Then, set the pot aside, with the lid on, until ready to serve.
• Place all the sauce ingredients together in a small bowl, whisk to combine and set aside.
• Heat one tablespoon of coconut oil in a large skillet and place it over medium-high heat. Add the tofu and season with salt and pepper. Sear the tofu for 3 minutes on each side until golden brown, then set aside.
• Add the remaining coconut oil and sauté the asparagus in the same skillet for a minute. Add the garlic, lemongrass, and ginger, stirring for 3-4 minutes until the vegetables are tender. Now add the green onions and a tablespoon of water, scraping the pan to release any stuck pieces and cooking for another minute.
• Add the seared tofu back into the skillet along with the sauce, green peas and lime juice and stir to combine.
• To serve, divide the rice equally into bowls, adding a portion of the sautéed tofu and vegetables. Garnish with chopped mint, cilantro and toasted coconut flakes.