Coconut Tofu

In a small saucepan, combine the rice, 1 cup (2 cups) 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.

Drain the tofu and pat dry with a towel. Cut into 6 (12) slices. Remove pits from the dates and finely chop the fruit. Halve and juice the lime. In a medium bowl, combine the chopped dates, lime juice, red cabbage, just 1 tsp (2 tsp) sesame seeds, 1 tsp (2 tsp) vegetable oil, and a pinch of salt. Toss the crunchy date slaw.

Add the remaining sesame seeds, coconut flakes and panko breadcrumbs to a plate and mix. In a small bowl, whisk together the cornstarch and ¼ cup (½ cup) cold water.

Place a large nonstick skillet over medium heat with ¼ cup vegetable oil. Toss the sliced tofu in the cornstarch mixture and press into the coconut breadcrumbs. Once the oil is hot, place the tofu in the skillet and cook until browned, about 3 to 4 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely to keep warm.

Wipe the skillet clean and add the peanut sauce and 2 tbsp (4 tbsp) water. Simmer until hot, about 1 minute.

Divide the rice and crunchy date slaw between plates. Top with coconut tofu. Serve with peanut sauce for dipping. Enjoy!