Crunchy Peanut-Crusted Tofu with Asparagus

1. Prepare the Tofu

Arrange the tofu blocks on kitchen towels and cover them with more towels. Place a heavy cutting board on top to help drain excess water. Let the tofu sit for about 10 minutes, then pat it dry. Once dry, season the tofu with a generous sprinkle of kosher salt and freshly ground black pepper, ensuring it's well-coated.

2. Make the Chile Sauce

In a small bowl, combine the sambal oelek, honey, soy sauce, fish sauce, and sesame oil. Zest the lime and squeeze in its juice, whisking everything together until smooth.

3. Cook the Garlic and Make Peanut-Coconut Mixture

In a large skillet, heat one tablespoon of coconut oil over medium heat. Add the thinly sliced garlic and cook until it turns golden, about 2 minutes. Then, toss in the chopped peanuts, coconut flakes, a pinch of salt, and crushed red pepper flakes. Stir the mixture, allowing the peanuts and coconut to toast and become aromatic.

4. Cook the Tofu

Heat the neutral oil in another skillet over medium-high heat. Add the seasoned tofu pieces, cooking them until they achieve a golden brown crust on each side, about 12 minutes in total. The tofu will be ready to flip when it releases easily from the pan.

5. Prepare the Asparagus

In the same skillet used for the garlic, heat the remaining tablespoon of coconut oil. Add the asparagus, cover the pan, and let it cook for 2-3 minutes, just until it's tender and vibrant green.

6. Assemble the Dish

Generously brush the golden tofu with the sambal chile sauce, ensuring each piece is well-coated. Arrange the tofu over the cooked asparagus and sprinkle the peanut-coconut mixture on top, allowing it to adhere to the sauce. Finish with a handful of fresh cilantro leaves.