Preheat your oven to 400°F and prepare a baking sheet by lining it with foil. Slice the tofu into 1/2-inch-thick sticks along its shorter side. Gently press the tofu between layers of paper towels to extract any excess moisture. Season each piece generously with kosher salt.

Arrange three shallow dishes: fill the first with the instant flour, the second with a whisked mixture of eggs and 1/4 teaspoon red pepper flakes, and the third with a blend of shredded coconut and panko breadcrumbs, pulsed in a food processor until coarsely chopped. Mix the coconut-panko mixture with 1 tablespoon of olive oil. Coat the tofu by dipping it sequentially into the flour, the egg mixture, and finally the coconut-panko blend, ensuring an even layer. Place the coated tofu sticks on the prepared baking sheet. Bake in the preheated oven for approximately 25 minutes, turning the sheet halfway through, until the tofu achieves a golden-brown hue.

While the tofu bakes, prepare the salad dressing in a large bowl by whisking together 2 tablespoons of rice vinegar with 1 teaspoon of olive oil. Trim the sugar snap peas and cut them crosswise, tossing them into the bowl as you go. Add the chopped cilantro, season with salt, and gently toss to coat. In a separate small bowl, combine the apricot preserves, 3 tablespoons of water, the remaining 2 tablespoons of rice vinegar, and a pinch each of red pepper flakes and salt. Whisk until smooth.

Serve the golden coconut tofu alongside the snap pea salad, accompanied by the apricot dipping sauce for a flavorful and well-balanced dish.