Heat ½ tablespoon (7 ml) of the coconut oil in a large cast iron skillet over medium-low. Add the onion and garlic; sauté about 5 to 8 minutes, until fragrant and the onion begins to brown slightly. Transfer to a plate and set aside.

Place the water in the rick cooker and rinse the rice thoroughly with tap water. Add the rice to the rice cooker and push down any pieces that are above the water. Do not stir. Close the lid and allow the rice to cook. When the rice cooker signals the rice is done (roughly 20 minutes), simply unplug the cooker and leave the lid closed until ready to use.

While the rice cooks, heat the remaining 1 tablespoon (15 ml) of coconut oil in the same large skillet over medium. Slice the drained tofu into 8 rectangles. Place the shredded coconut in a small shallow bowl and the flour in a separate small shallow bowl. Whisk the salt and pepper into the flour.

Dredge one rectangle of tofu in the flour, then press into the shredded coconut so it covers the entire piece of tofu. I even like to press some coconut into the center of the tofu so it bulges a bit. Repeat with remaining tofu pieces, then arrange them evenly in the cast iron skillet and fry over medium-high heat for about 10 to 15 minutes until browned. Flip and cook an additional 10 to 15 minutes on other side. Remove from heat.

While the tofu cooks, place the chopped chard in a microwave safe bowl covered with plastic wrap. Steam in the microwave for about 1½ to 2 minutes, until wilted.

Add the coconut milk to the blender along with half of the chard, including the liquid that is at the bottom of the bowl. Add the miso, soy sauce, vinegar, ginger and red pepper flakes. Blend on high until smooth and creamy. Stir the coconut chard sauce, sautéed onions and garlic, and the remaining chard into the cooked rice.

To serve, divide the rice among four plates and top with two pieces of the fried tofu. Serve hot.