Coconut Tofu

Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until water is absorbed and grains are tender, 13 to 15 minutes. (4-servings: use 2 cups water)

Meanwhile, combine dates, lime juice, cabbage, just 1 tsp sesame seeds, 1 tsp vegetable oil, and a pinch of salt in medium bowl and toss the slaw. (4-servings: use 2 tsp sesame seeds, 2 tsp vegetable oil)

Combine remaining sesame seeds, coconut, and breadcrumbs on plate and mix. In small bowl, whisk together cornstarch and ¼ cup cold water. (4-servings: use ½ cup water)

Heat ¼ cup vegetable oil in large nonstick skillet over medium heat. Toss tofu in cornstarch mixture and press into coconut breadcrumbs. Place in skillet and cook until browned, about 3 to 4 minutes per side. Transfer to plate, sprinkle with salt, and cover loosely to keep warm. Wipe skillet clean. (4-servings: use ½ cup vegetable oil)

Add peanut sauce and 2 tbsp water to same skillet and simmer until hot, about 1 minute. (4-servings: use ¼ cup water)

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