Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.
For the Spicy Cashew Dressing:
Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.