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Gently toss the tofu in the mixture of the oil, salt and pepper, arrange in a single layer on parchment paper on a baking sheet and bake in a preheated 400F/200C oven until golden brown and crispy on the bottom, about 15-20 mutes, before flipping and baking until golden brown and crispy on that side, about 15-20 minutes.
Toss the crispy baked tofu in the firecracker sauce and serve over the cauliflower rice.
Heat 1 tablespoon of coconut cream (or the oil) in a large skillet over medium-high heat, add the riced cauliflower and cook, undisturbed, until lightly golden brown on the bottom, stir and let brown again before removing from heat. (You may need to do this in batches.)
Gently mix in the remaining coconut cream (or milk).
Mix everything in a small saucepan and heat over medium heat until the sugar has melted.