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Preheat the oven to 400°F.
Place the shredded tofu in a large bowl and toss with the rest of the crispy tofu ingredients until thoroughly combined.
Transfer the tofu to a lined baking tray and bake until golden and crisp around the edges, tossing halfway through, 15 to 20 minutes. Set aside.
Meanwhile, whisk together all the ingredients (besides the hot water) for the peanut sauce. Depending on how thick the peanut butter is, add 1 tablespoon of hot water to the sauce at a time, until it is smooth creamy and pourable (I usually end up adding about 3 tablespoons of hot water). Taste and adjust seasonings, if necessary. Reserve 1 cup of the peanut sauce and set the rest aside.
Next, make the slaw. Place all the ingredients in a large bowl. Pour in 1 cup of the reserved peanut sauce and toss to coat. Set aside.
To assemble the bowls, add equal portions shredded tofu, slaw, and rice. Drizzle on more peanut sauce and garnish with green onion and crushed peanuts. Enjoy!