Bring a small pot with rice, coconut milk, 3/4 cup water, and half the garlic salt (reserve remaining for tofu) to a boil over medium heat. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

Once boiling, reduce heat to low, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in white portions of green onions (prepared in a later step), peas, and a pinch of salt until combined and peas are warmed through. Cover and set aside.

While rice cooks, continue recipe.

Cut plantains into 2" pieces on an angle.

Trim and thinly slice green onions, keeping white and green portions separate.

Line a plate with paper towels. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season tofu with remaining garlic salt.

Line a plate with a paper towel.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add plantains to hot pan. Cook until golden-brown, 2-3 minutes per side.

Remove from burner. Transfer plantains to towel-lined plate. Season with a pinch of salt.

Reserve pan; no need to wipe clean.

Return pan used to cook plantains to medium-high heat and add 1 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.

Reduce heat to low. Add jerk sauce (to taste) and stir occasionally until tofu is coated and sauce is heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with plantains and tofu. Garnish with green portions of green onions. Bon appétit!