Combined rinsed/drained rice, coconut milk, water, and salt in a medium saucepan. Bring to a bowl, cover with a tight-fitting lid, reduce heat to low and simmer for 15 minutes. After 15 minutes, remove from heat (keep the lid on), and allow rice to steam for 10 minutes. Fluff rice with a fork. I recommend doing this the day before or refrigerate for 1 hour.

While rice is chilling, combine all the marinade ingredients in a large mixing bowl. Add the cubed tofu and toss well to coat in marinade. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Arrange marinated tofu on baking sheet. Bake for 25-30 minutes, flipping halfway until golden brown and crispy.

Heat a large cast iron or non-stick skillet over medium-high heat. Generously coat the bottom of the skillet with a neutral high-heat oil (such as avocado oil) - about 2 tbsp. Add half of the coconut rice. Press rice down into an even layer. Cook for 4-5 minutes until crispy. Drizzle top with more oil then break up the rice and turn over to brown on other side. Add rice to a bowl and repeat with remaining rice.

Combine fresh mint, Thai basil, and green onions in a bowl.

Serve toasted coconut rice with crispy tofu and top with herb mixture, sesame seeds, and side of lime wedge. (Optionally): top with a crispy fried egg.