For the Rice: Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, and coconut oil. Bring back to a bowl, then cover and reduce to a lower simmer. Depending on your rice and the package instructions, simmer about 30 minutes. Remove from heat and fluff with a form.
*Note that rice cooks differently but this method works well for me.
For the Tofu: FIrst, prep your tofu for frying. Full up a medium bowl with 4-5 cups are warm water and dissolve a teaspoon or two of pink salt in the water and put the tofu in for 7-10 minutes.
While to tofu soaks, create the marinade by preparing your ingredients as stated above and putting the olive oil, lemon juice, galric, parsley, flour, cayenne and pepper in a medium bowl.
Them remove the tofu from the salt bath and using paper towels, pat/press/squeeze out as much liquid as possible. Then slice the tofu in to small rectangles (or however you want) and using paper towels pat dry some more. You want to remove as much liquid as possible.
Add the sliced tofu into the bowl and gently mix well with a spoon to evenly coat the tofu. You could also add this to a plastic ziplock instead. Let the tofu marinate for atleast 30 minutes.
Then gently spa a cast iron skillet (preferrably) with coconut oil. Using a slotted spoon, remove the tofu from the marinade and lay out the tofu in an even layer. Heat to medium, and brown on the first side for about 7 minutes. Carefully lift the edges of one piece to check and see if it is getting crispy. Once golden brown, flip over and fry up on the remaining side.
gently transfer to a bowl. Then in the same skillet, melt butter and caremlize the garlic that is left in the pan from the tofu until golden brown. Pour on top of the tofu right before serving. Sprinkle with salt, pepper, and a pinch of fresh chopped parsley.