Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Cut tofu in half lengthwise. Sandwich slices between paper towels and squeeze out as much liquid as possible.
Cube tofu and toss with cornstarch, until coated. Arrange on a baking sheet and cook 20-30 minutes, flipping halfway through.
Coconut Rice:
In a small pot, combine rice with 1 cup water, coconut milk and a pinch of salt. Bring to a boil then reduce heat. Simmer, covered for 15 minutes, until rice is tender. Remove from the heat and let sit, covered, until ready to serve.
Peppers:
While tofu and rice are cooking, in a small bowl, stir ¼ cup lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, and a pinch of pepper. Toss to combine and set aside.
Peanut Sauce:
Add ¼ cup lime juice, peanut butter, oil, ginger, maple syrup, habanero and ¾ cup water to a food processor or blender. Process until smooth and season to taste with salt.
Remove 1 cup peanut sauce to a small bowl and add rice wine vinegar and soy to make the dressing; set aside.
Finishing:
Heat a large skillet over medium heat. Once hot, add tofu and remaining peanut sauce. Cook 2-3 minutes, stirring frequently, until tofu is coated in the sauce.
Add the lime zest and HALF of the sliced scallions to the rice, then fluff with a fork.
Divide the rice between bowls. Top with tofu, arugula and peppers. Drizzle the peanut dressing over top and garnish with remaining sliced scallions and black sesame seeds, if desired.
Video
Notes
Peanut sauce can be made 2-3 days in advance and stored refrigerated until ready to use.