Whisk together the water and flax meal in a shallow bowl, and set it aside for 5 minutes or so to let it thicken up.
Pour the shredded coconut into another shallow bowl. Thoroughly coat each piece of tofu in the flax mixture and then in the shredded coconut. Arrange in a single layer on a greased cookie sheet or one lined with a Silpat.
Bake for 20 minutes, flip, and bake for 10 minutes more.
Make the Maple-Sriracha Dipping Sauce
Stir all of your ingredients together in a small bowl.
Serve at room temperature. The coconut oil will solidify in your fridge, so you'll need to warm this sauce and stir it, if you store in the fridge before serving.