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

Meanwhile, combine dates, lime juice, cabbage, just 1 tsp sesame seeds, and a pinch of salt in medium bowl and toss slaw.

Combine remaining sesame seeds, coconut, and breadcrumbs on plate and mix. In medium bowl, whisk together cornstarch and ¼ cup cold water.

Toss tofu in cornstarch mixture and press into coconut breadcrumbs. Heat 2 tbsp vegetable oil in large nonstick skillet over medium heat. Place coated tofu in skillet and cook, undisturbed, until browned, about 3 to 4 minutes per side. Transfer to plate, sprinkle with salt, and cover loosely to keep warm. Wipe skillet clean.

Whisk together peanut sauce and 2 tbsp hot water in small bowl. Divide rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.