Make the sauce by combining all ingredients in a blender until very smooth. If the dressing is thicker than you'd like it to be, add a tablespoon of water at a time and blend again until it reaches the desired consistency.
Add the tofu to a large nonstick skillet in a single layer with a drizzle of oil. Lightly fry the tofu over medium or medium-low heat for 15-20 minutes until the liquid from the tofu has evaporated and the sides of the tofu are golden brown. Stir/flip the tofu every 5 minutes or so during this time, being careful to not let it burn.
While the tofu is cooking, cook the rice (if not already) and drizzle a few tablespoons of the peanut sauce over the greens. Toss to combine and let sit while you finish the tofu.
When the tofu is browned, add ¼ cup of the peanut sauce to the skillet. Stir to coat the tofu in the peanut sauce and let it cook, sizzle, and crisp for about 2 minutes.
Serve the crispy peanut tofu over the rice and with the cabbage (or greens) with cilantro, extra peanut sauce, and lime wedges. YUM.