Coconut Braised Tofu

Drain and press the tofu. Cut into 12 squares and press out any remaining liquid with a paper towel.
While the tofu is pressing, combine the coconut milk, soy sauce, sweet chili sauce, chili garlic sauce, agave and lime juice in a bowl. Whisk and set aside.
Heat the oil in a skillet over medium heat. Add the tofu in a single layer and cook, undisturbed for at least 5 minutes. Once browned, flip and brown the other side. Remove the tofu from the skillet and set aside.
Place the empty skillet back on the stove* and add the garlic, whites of green onion and ginger powder. Cook for about 1 minute. Add the coconut sauce to the skillet. Combine the corn starch and water in a bowl and stir to combine. Add the corn starch slurry to the sauce and bring to a boil.
Add the tofu back to the skillet and spoon sauce over it. Lower the heat and cover for 10-20 minutes.**
Serve the tofu over hot rice topped with the remaining green onions, fresno chiles and basil. Be sure to spoon the extra sauce over the tofu when serving!