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Cube tofu into 32 pieces, then arrange 4 cubes on each skewer.
Place the 8 tofu skewers on a plate, season with oil, salt, and pepper, then set aside.
In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, 1 large pinch salt, black pepper to taste, garlic, ginger, & lime. Set aside.
Heat a cast iron pan over medium-high heat and allow to heat up a 2-3 mins. Add 3 tbsp neutral cooking oil to the pan and begin to sear the tofu, working in batches of 4-5 at a time. Sear on all four sides, about 1-2 mins per side, or until each side is golden brown.
Pour half the peanut sauce over the tofu in the pan. Continue to flip the tofu while the sauce thickens, searing for another 1-2 mins each side, or until desired texture and color.
Serve tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp oil.