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In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger. With the lid on, bring to a simmer. And cook for 20 minutes. Turn heat off and let sit with lid on until ready to serve.
Whisk together sriracha, braggs or soy sauce, and coconut sugar.
Pat tofu dry and cut into thick strips. Heat pan (we like cast iron) to med-high. Add 1 tablespoon coconut oil and a sprinkle of salt and pepper. Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes. Set tofu aside.
In the same pan, add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute. Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender. Add green onions and 1 tablespoon of water scraping the pan to loosen all the stuck bits. Cook for another minute more.
Add tofu, sauce, and peas, and lime juice stirring to combine. Remove from the heat. Taste for saltiness adding more braggs or soy sauce if needed.
Place rice in the bowls with a scoop of the sautéed tofu and veggies. Liberally sprinkle mint, cilantro and coconut flakes on top.