Preheat oven to 450 degrees F. Line a baking sheet with foil; coat foil with cooking spray. Set baking sheet aside. In a blender or food processor combine panko and coconut. Cover and blend or process until coconut is finely chopped. Transfer to a shallow dish. In another shallow dish whisk together egg, 1/4 cup coconut milk, coriander, and salt.
Drain tofu; cut crosswise into four slices. Cut each slice in half diagonally to make two triangles. Pat dry with paper towels. Dip tofu triangles into egg mixture, then into panko mixture, turning to coat all sides. Place on the prepared baking sheet. Coat tops of tofu with cooking spray. Bake about 10 minutes or until golden and heated through.
Meanwhile, for slaw, in a large bowl combine broccoli and black beans. Drain mandarin oranges, reserving 2 tablespoons juice. Add the reserved juice, rice vinegar, 2 tablespoons coconut milk, and crushed red pepper to broccoli mixture; toss to coat. Gently stir in mandarin oranges.
Divide slaw among serving plates. Top with tofu triangles.