Tofu: Press the tofu for 30 minutes to 2 hours (longer is better) wrapped in a towel or paper towel under a heavy pot full of water or in a tofu press to remove the excess liquid.

Sweet Chili Sauce: Make your own sweet chili sauce (recipe here) or use store bought. Homemade only takes 20 minutes!

Add the dry rice, coconut milk, water, and salt to a medium saucepan with a lid. Bring to a simmer, then reduce the heat to low and cook, covered, for 45 – 60 minutes or until tender and all the water is absorbed. Keep an eye on it, as the coconut milk is more likely to boil over than water.

When the rice is cooked, turn off the heat and fluff with a fork.

In a large wok or non-stick pan, heat the oil over medium-high heat until shimmering (If using the wok, preheat without the oil and add just prior to cooking tofu).

Add the tofu to the hot pan with the oil and fry until dark golden brown on each side (5 – 10 minutes), adding more oil if necessary. You may need to do this in 2 batches if you have a small pan.

Turn off the heat and drain the excess oil before adding the sweet chili sauce, stirring to coat. Set aside.

Add 1 cup of brown rice to the bottom of 4 bowls, top with ½ cup cabbage, ¼ of the sliced cucumber, green onions, and tofu.

Top with extra sweet chili sauce, sesame seeds, and wonton strips according to taste.