Place all of the marinade ingredients (except for the tofu) into a food processor and blend for 15-30 seconds. Scrape the marinade into a large pyrex dish, and then place the tofu pieces into it, flipping them around to ensure they are well coated. Cover and refrigerate until you are ready to grill.
To make the satay sauce, heat the 1/4 cup of oil over medium heat. Add in the next six ingredients and saute for three minutes. Add the coconut and almond milks and then the rest of the satay ingredients (except for the chopped peanuts), and lower the heat. Simmer for 30 minutes, stirring frequently to ensure the sauce does not stick to the bottom of the pan. Refrigerate until ready to serve.
While the satay sauce is simmering, make the fruit salad by tossing together the mangoes, blueberries, lime zest and juice. Refrigerate until ready to serve.
Before you are ready to fire up the grill to make the tofu, place the rice and water into a rice cooker to steam.
Grill the tofu over medium heat for about 7 minutes on each side. Once the tofu comes off the grill, I like to place it back into the pyrex dish to recoat it in any leftover marinade.
Once the rice is ready, saute the coconut oil, jalapeño and ginger over medium-low heat in a medium-sized saucepan for 2 minutes. Toss in the cooked rice and fold in the chopped cilantro. Serve immediately.
The satay sauce can be served warm or cold. Sprinkle with the peanuts before serving.