Press the tofu: Wrap the tofu in paper towels and press to remove excess water. Cut into ½-inch slabs and press again.
Make the marinade: In a small bowl, combine soy sauce and coconut sugar. Microwave in 15-second intervals, stirring until the sugar dissolves. Stir in lime juice and grated ginger.
Marinate the tofu: Place tofu in a shallow dish, pour the marinade over, and coat each piece. Cover and refrigerate for at least 2 hours, flipping halfway through. Refrigerate your can of coconut milk at this time as well.
Prepare the batter: Mix flour, cornstarch, baking powder, and cold water in a bowl to make a batter. Refrigerate until ready to use.
Coat the tofu: After marinating, mix panko breadcrumbs and shredded coconut on a plate. Stir the batter (adjusting thickness with water if needed). Dip tofu pieces in the batter, shake off excess, and dredge through the panko-coconut mixture.
Fry the tofu: Heat ¼ cup oil in a skillet over medium-high heat. Fry tofu for about 3 minutes on each side until crispy and golden brown. Drain on a paper towel-lined plate.
Make the sauce: Flip the chilled can of coconut milk upside down and open it. Pour off the liquid and scoop ½ cup coconut cream into a blender. Add pineapple juice, lime juice, and chili garlic sauce. Blend until smooth or whisk by hand.
Serve: Drizzle sweet chili sauce over the tofu, and garnish with a squeeze of lime if desired. Serve warm.