Press the tofu well to ensure maximum crispiness when baking, then cut it into cubes.

Toss the tofu cubes in soy sauce and cornstarch to coat evenly, then bake in a preheated oven until golden and crispy.

Rinse the white rice under cold water, then combine it with coconut milk, water, and a pinch of salt in a pot and bring to a boil.

Reduce heat, cover, and simmer until the rice is cooked and has absorbed the liquid.

In a separate pan, combine creamy peanut butter, coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and lime juice; heat on low until smooth.

Once the tofu is cooked, combine it with the peanut sauce and stir to coat.

Serve the tofu over coconut rice, garnished with chopped cilantro, peanuts, and steamed kale or broccoli.