Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut the pressed tofu into 1-inch cubes. In a bowl, whisk together soy sauce and sesame oil. Add tofu cubes and marinate for 15 minutes.

While the tofu is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

After marinating, roll each tofu cube in sesame seeds until fully coated. Place the coated tofu on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

In a small bowl, whisk together peanut butter, tahini, honey (or maple syrup), lime juice, minced garlic, and a pinch of salt and pepper. If the sauce is too thick, add a little water to reach desired consistency.

Fluff the coconut rice with a fork and serve it on plates. Top with the baked sesame tofu and drizzle with peanut tahini sauce. Garnish with chopped green onions and cilantro.