4 tablespoons oil
1 tablespoon brown sugar
1 lb. tofu, cut into cubes
8 ounces white rice
4 ounces pigeon peas (fresh)/Kidney beans
4 ounces coconut milk
Salt and pepper

In a stew pot, heat the oil. Stir in the brown sugar until it has almost caramelized. Add the tofu and diced onions with a little water and simmer, partially covered, until the tofu is cooked. Add the remaining ingredients. Simmer for 20 minutes. Cover and set aside for 15 minutes before serving.