Preheat the oven to 375°F.
On a baking sheet, toss the tofu with the mae ploy sauce and canola oil. Roast for 20 minutes or until dry and slightly brown. Toss halfway through.
In a large pot, place 1 inch of water, a steamer basket and the potatoes. Cover and bring to a simmer. Steam the potatoes until fork-tender, 15-20 minutes. Drain.
Bring a large pot of salted water to a boil. Submerge the green beans all at once and blanch for 2-3 minutes, until bright green and crisp tender. Drain the green beans and run under cold water to stop the cooking process.
Place all of the peanut sauce ingredients in a blender and purée until smooth.
To serve, divide the chile baked tofu, potatoes, green beans, cabbage and carrots between plates. Drizzle with peanut curry dressing and top with coconut, peanuts, and shallots. Serve with lime on the side.