Coconut Tofu

Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 13 to 15 minutes.

Pat tofu dry and cut into 8 slices. Finely chop the dates, removing the pits. Halve and juice the lime. Add chopped dates, lime juice, red cabbage, just 1 tsp sesame seeds, 1 tsp vegetable oil, and a pinch of salt to a medium bowl. Toss the crunchy date slaw.

Chop the toasted coconut on a cutting board. Add remaining sesame seeds, chopped coconut, and panko breadcrumbs to a plate, and mix. In a separate bowl, combine cornstarch and ¼ cup cold water and whisk. TIP: Instead of chopping the toasted coconut, you can also seal it in a ziplock bag and crush it with a rolling pin or mug.

Toss sliced tofu in the cornstarch mixture, remove, and press into the coconut breadcrumbs. Heat ¼ cup vegetable oil in a large nonstick skillet over medium heat. Add breaded tofu and cook until browned, 3 to 4 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely to keep warm. TIP: If your breaded tofu is getting too dark, lower the heat slightly when cooking the other side.

Add peanut butter, tamari, sweet chili sauce, and 2 tbsp water to a small bowl and whisk the peanut sauce.

Divide the sushi rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Bon appétit!