Place a large, wide, stainless steel sauté pan over medium heat and allow to warm 3-4 minutes.

Add 2 tablespoons avocado oil and warm 30 seconds.

Add all the shredded tofu to the pan and spread it out evenly across the surface of the pan.

Allow to sauté 3-4 minutes.

Add ¼ cup soy sauce, 2 tablespoons chili crisp, and two tablespoons of maple syrup to the tofu.

Use a metal spatula to begin moving the tofu around in the pan.

Continue to cook the tofu down, stirring frequently, until it turns crispy golden brown, yet still tender. This will take about 15 minutes.

When the tofu is finished, remove from the pan into a separate bowl and set aside.

Now add another two tablespoons of avocado oil and all the cabbage to the pan, and spread it out evenly across the surface.

Allow to cook undisturbed for 2 minutes.

Add the scallion whites, garlic, fresno chiles, remaining 2 tablespoons soy sauce, 2 tablespoons chili crisp, 3 tablespoons maple syrup, and 2 tablespoons rice vinegar.

Use the metal spatula to begin stirring the cabbage and all the aromatics and seasonings around in the pan.

Continue to cook the cabbage down until it begins to wilt but still remains relatively firm, about six to eight minutes.

Remove the cabbage from the pan into a separate bowl and set aside.

Pour the coconut milk into the hot pan, add the remaining 2 tablespoons chili crisp, and whisk in until the sauce turns a light orange.

Season with a couple pinches of kosher salt, whisk again, and continue to simmer the sauce as it bubbles for another two minutes, whisking frequently.

Remove the pan from heat and pour the sauce into a separate container.

At this point, you can microwave your precooked rice.

Add the rice to a bowl with the tofu and cabbage, garnish with the scallion greens and fresh chopped cilantro, then finish with even portions of the chile-coconut sauce.