Tofu: Use high protein tofu, or extra firm tofu, press gently and blot dry. Cut into 1 inch cubes and pat dry again. Cover in the marinade. Proceed with the recipe.
Chicken: Feel free to cut the chicken into 3/4-1 inch cubes for easier eating. You can also use whole breasts, or whole thighs ( for more of a dinner) adjusting the grilling time.
Chicken or tofu can be marinated ahead up to 24 hours.
To make coconut rice, rinse 2 cups of jasmine rice, drain, add to a medium pot – then measure the remaining coconut milk in the can (you should have about 1/2 to 3/4 cup) then add enough water to the coconut milk to make 4 cups of liquid. Stir this coconut-water mixture with the rice, along with 1/4 teaspoon salt and a few kaffir lime leaves or lemongrass ( both optional) Bring to a boil, cover, cook on low heat until all liquid is gone, roughly 20-25 minutes.