• Preheat oven 400°F.

For the Tofu

• Press the excess water out of the tofu by placing tofu on a plate lined with paper towels. Line paper towels on the bottom and top of the tofu. Place a heavy object on the tofu such as a cast iron pan or plate with heavy books or cans. Let press for 15 minutes.

  Meanwhile, line a large cookie sheet with parchment paper.

  Cut tofu into 1-inch slabs. Then cut the rectangular slabs in half then the halves diagonally to make triangles.

  Using 3 separate small bowls, place flour in one bowl. Place ⅓ cup of coconut milk in the second bowl. Place panko crumbs and coconut flakes in the third bowl.
• Dip each triangle first into the flour, then dip into the coconut milk, then the panko and coconut mixture. Make sure each piece is fully coated on all sides. Place on the lined cookie sheet. Repeat until all tofu triangles are coated.

  Spray the top of the tofu with nonstick cooking spray.

  Bake approximately 30 minutes until crispy and golden.
• Meanwhile, place zucchini slices on a medium cookie sheet.

  Drizzle with oil then salt and pepper.

  Bake 10 minutes, flip zucchini then bake an additional 10 minutes until tender.

For the Sauce

• Whisk together coconut milk, lime juice, sugar, and chili paste until completely mixed.
• Assemble rice bowls by placing the desired amount of rice in a bowl. Then add zucchini, edamame, and tofu then top with sauce or serve it on the side.

  Store leftovers in an airtight container in the refrigerator for 3-4 days.