In a small saucepan, combine the sushi rice, 1 cup water, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.
Prepare the slaw
Drain the tofu and cut into 8 slices. Wrap the tofu slices in paper towels to remove as much of the water as possible. Remove the pits from the dates and finely chop the flesh. Halve the lime. In a medium bowl, combine the dates, juice from the lime, shredded red cabbage, and 1 tsp vegetable oil. Season crunchy date slaw with salt and toss.
Prepare the coconut crust
Place a large nonstick skillet over medium heat and add the sesame seeds. Toast until fragrant and golden brown, about 3 to 4 minutes. Transfer half of the sesame seeds to the cabbage slaw. Add the remaining sesame seeds to a plate along with the toasted coconut and panko breadcrumbs. Mix the coconut crust well.
Fry the tofu
Add the cornstarch to a medium bowl along with ¼ cup water and whisk well. Return the skillet to medium heat with ¼ cup vegetable oil. Toss the sliced tofu in the cornstarch mixture and then press into the coconut crust. Once the oil is hot, lay the tofu into the skillet and cook until browned, about 3 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely with foil to keep warm.
Heat the peanut sauce
Wipe the skillet clean and immediately add the peanut sauce and 2 tbsp water. Simmer until hot, season with a pinch of salt, and remove from heat.
To serve, divide the sushi rice and crunchy date slaw between large plates. Top with the coconut tofu. Serve with peanut sauce for dipping.