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Heat sesame oil in a pan. Add shallot and cook until softened.
Add lemongrass, ginger, and garlic. Cook for 1-2 minutes until fragrant.
Add black beans, coconut milk, soy sauce, sugar, and lime juice. Stir to combine and simmer for 5-10 minutes.
For the crispy tofu, combine flour and salt in a shallow dish.
In another shallow dish, whisk soy milk.
In a third shallow dish, combine desiccated coconut, sesame seeds, and panko breadcrumbs.
Dip tofu slabs first in flour, then soy milk, then the breadcrumb mixture, ensuring they are well coated.
Pan-fry or bake the tofu until golden brown and crispy.
For the salad, combine sugar snap peas, spring onion greens, red chilli, and coriander in a bowl.
Drizzle with sesame oil and lime juice. Toss to combine.
Serve the coconut and lemongrass black beans with the crispy tofu and zingy salad.