Arrange tofu slices on a double layer of paper towels on a large plate.

Top with another layer of paper towels and set aside to let drain for 5 minutes; discard paper towels.

Put 3/4 cup of the reserved pineapple juice and 1/4 cup of the tamari into a wide, shallow dish.

Arrange tofu in dish in a single layer and set aside to let marinate, flipping slices once, for 20 minutes; drain well.

Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat.

Meanwhile, arrange coconut on a large plate and coat half of the tofu slices all over with it, gently patting the coconut to ensure it sticks.

Arrange tofu in skillet and cook, flipping once, until golden brown all over, 4 to 5 minutes total.

Transfer tofu to a paper towel-lined plate and wipe out skillet.

Heat remaining 1 tablespoon coconut oil in skillet and repeat process with remaining coconut and tofu.

Meanwhile, mix 1/4 cup of the reserved pineapple juice (save any remaining for another use), remaining 1 tablespoon tamari, 3 tablespoons of the crushed pineapple (save remaining for another use), apricot preserves, rice vinegar and chile paste in a bowl to make the dipping sauce.

Serve warm coconut tofu on a platter, with the dipping sauce in a bowl on the side.