Method First make the dressing: toast grated coconut and peanuts in a pan (so without fat, just wait that they turn brown). Pound them together using a pestle and mortar (or bash with a rolling pin), until the peanuts are tiny, but not reduced to powder. Season with coconut milk, vinegar, it should taste smoky, rich, sour and salty.
Quickly toast the tofu for few seconds in a pan, then add it to the dressing.
Serve on a bed of grated carrot, cucumber then sprinkle with red onions and coriander leaves