- In a large non-stick skillet over high heat, brown the tofu in 2 tbsp (30 ml) of the oil. Set aside on a plate.
- In the same skillet, soften the sweet potatoes in the remaining oil. Add the bell pepper and whites of the green onions. Cook for 2 minutes while stirring. Add the kale and garlic. Cook until the kale has wilted slightly. Season with salt and pepper.
- Add the tofu, rice, lime zest, lime juice, coconut, soy sauce and sambal oelek. Heat everything through over high heat. Adjust the seasoning.
- Serve the rice mixture in bowls. Sprinkle with the remaining green onions and serve with lime wedges, if desired.
For 3 cups (450 g) cooked rice, you will need to cook ¾ cup (175 g) jasmine rice.
The coconut shavings can be replaced with unsweetened shredded coconut.