For the sauce:

1. Heat the oil in a large skillet over medium-high heat. Add in the onion, pineapple, and salt. Sauté until the onion is translucent and the pineapple has softened, about 10-12 minutes. Add in the garlic and sauté for another minute. Remove from the heat and add the mixture to a high speed blender. Add the remaining sauce ingredients and blend until smooth. Set aside.

For the rice:

1. Heat the oil in a medium pot over medium heat. Add in the ginger and sauté, stirring occasionally, until the ginger has caramelized and turned a light golden brown, about 10 minutes. Add in the rice and stir to combine. Add in the remaining ingredients and bring the mixture to a boil. Lover the heat to medium low and cover. Simmer until the rice has absorbed all the water, about 15-20 minutes. Remove the rice from the heat and place a clean dish towel between the pot and the lid. Let sit covered until you are ready to serve.

For the tofu:

1. Grab 3 bowls for your breading station. Add the chickpea flour, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt to the first bowl. Stir to combine.
2. In the second bowl add the almond milk and hot sauce, whisk to combine.
3. In the last bowl, add the coconut and remaining ginger, garlic, and salt. Stir to combine.
4. Take one piece of tofu at a time and coat it in the chickpea flower mixture. Shake off the excess and dip it onto the almond milk mixture, making sure all sides are coated. Last, place it in the coconut bowl and cover all sides with coconut. Place your finished tofu on a baking rack or plate. Repeat with the remaining tofu.
5. Once the tofu is breaded, heat the avocado oil over medium heat in a skillet. Once the oil is hot, add in the tofu, making sure there is room between the pieces so you can easily flip them, you may have to cook the tofu in batches. Cook on each side until the coconut crust is golden brown. Check the tofu often to prevent the coconut from burning. Serve with rice, sauce, and broccoli, if desired.