Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

Coat the tofu in flour, then dip each cube into coconut milk, and finally roll them in panko crumbs and flake coconut.

Arrange the coated tofu evenly on the baking sheet.

Drizzle olive oil over the zucchini rounds, seasoning them with salt and pepper.

Bake for 25-30 minutes, or until the tofu is golden brown and crispy.

Cook the edamame according to package instructions while everything bakes.

Combine the remaining coconut milk, lime juice, coconut sugar, and chili paste in a small saucepan; heat until warmed through.

Serve the baked tofu and zucchini over a base of warm rice, topping it off with the cooked edamame and drizzling the coconut sauce on top.