1. In a large non-stick skillet over high heat, brown the tofu in 2 tbsp (30 ml) of the oil. Set aside on a plate.
2. In the same skillet, soften the sweet potatoes in the remaining oil. Add the bell pepper and whites of the green onions. Cook for 2 minutes while stirring. Add the kale and garlic. Cook until the kale has wilted slightly. Season with salt and pepper.
3. Add the tofu, rice, lime zest, lime juice, coconut, soy sauce and sambal oelek. Heat everything through over high heat. Adjust the seasoning.
4. Serve the rice mixture in bowls. Sprinkle with the remaining green onions and serve with lime wedges, if desired.

Notes

For 3 cups (450 g) cooked rice, you will need to cook ¾ cup (175 g) jasmine rice. The coconut shavings can be replaced with unsweetened shredded coconut.