Crispy Tofu with Coconut and Sesame, and a Maple Peanut Sauce

1 14-oz brick extra firm tofu
2 Tbsp corn starch
2 Tbsp coconut oil (or canola oil)
2 Tbsp butter
1 1-2oz package fresh mushrooms, thickly sliced
1 Tbsp black sesame seeds
2 Tbsp coconut flakes
1 cucumber, peeled and sliced

Sauce:
1/4 cup peanut butter
2 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
Juice of 1 lime (about 1 1/2 Tbsp)
1/4 cup maple syrup
1 tsp Sriracha or other chili sauce

Make sure as much water is pressed out of the tofu as possible; you may need to wrap the brick with a paper,or cloth tea towel and place a can of food on it to press water out for 10 minutes or so.  Cut tofu into 1/2-inch cubes.  In a bowl, toss the tofu with the cornstarch. Place all sauce ingredients into a small food processor and blend well, stirring sides down to mix well.

Heat coconut oil (or canola oil) and butter in a non-stick skillet.  Toss in mushrooms and stir.  Cook over very high heat until mushrooms release water and begin to brown nicely.  Stir fairly often.  When mushrooms are browned, tilt pan to drain oil from mushrooms, and remove mushrooms to a bowl.

Reheat oil in pan; there should be about 3 Tbsp left over, otherwise add a bit more oil.  Place the tofu into skillet in a single layer, shaking pan often.  Use a spatula to keep tofu pieces separated.  Brown tofu for about 3-5 minutes and then flip, and cook another 3-5 minutes until browned. Sprinkle half the sesame seeds and coconut onto tofu and flip tofu.  Sprinkle remaining sesame seeds and coconut and cook another 2-3 minutes.  Salt and pepper tofu sparingly.  The tofu should be fairly crispy at this point.  When very crispy, remove tofu and remaining sesame and coconut reside to a paper towel.

Pour sauce into skillet and heat through.  Plate cucumber, divided among 4 plates evenly.  Top with tofu and mushrooms, divided evenly.  Spoon  peanut sauce over tofu and sprinkle with crispy coconut and sesame crumbs.  Serves 4.