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.

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.