In a small pot, bring 1/2 cup water, 1/2 cup coconut milk, and a large pinch of salt to a boil.

Meanwhile, slice tofu into 1/2-inch slices. Thinly slice 1 garlic clove and mince or grate the other. Zest and halve the lime. Quarter the bok choy lengthwise.

When coconut mixture is boiling, add the rice, cover, and reduce heat to a simmer for about 20 minutes, until tender. Set aside, covered.

While the rice cooks, mix together soy sauce, half the minced garlic, and half the hot sauce (or less if you'd like!) in a shallow dish ( such as a pie plate). In another shallow dish, combine panko, sesame seeds, and a pinch of salt and pepper. Dip tofu first into the soy mixture, fully coating all sides, and then into the panko mixture, ensuring tofu is evenly coated. Hand on to the remaining soy mixture for later!

Heat 1 tablespoon oil in a large pan over medium heat. Add tofu slices to the pan and cook about 2 minutes per side, until golden brown. Set aside and cover with foil to keep warm.

In the same pan, heat 1 teaspoon oil and add the sliced garlic. Cook for 30 seconds, until fragrant. Add the bok choy and 1/4 cup water and cook, stirring, until bok choy is tender and water has evaporated, 2-3 minutes. Season with salt and pepper and set aside.

In a small bowl, mix together 2 tablespoons peanut butter, 1 tablespoon reserved soy mixture, 1/4 cup coconut milk, remaining minced garlic, 1 teaspoon sugar, a squeeze of lime juice, and as much remaining hot sauce as you dare.

Serve coconut rice topped with tofu and bok choy. Drizzle over peanut sauce and a light sprinkling of lime zest.