Would you just look at those little nuggets of naughtiness?! This Sticky Chilli Coconut Tofu is officially my new favourite nibble. My new favourite dinner. My new favourite thing in the entire world. I could definitely eat an entire block of tofu this way – and honestly, would that be so bad?
I should have known from the very moment I decided to make a caramel to glaze my GD tofu that it would be love at first bite. Caramel? FOR DINNER. The world is a magnificent place.
Anyway, this is the part I should really start selling you on this tofu. It’s sticky, obviously. It’s sweet, of course. And spicy, because chilli. But it’s also got a little acidity from the vinegar. Then there’s the toastiness of the coconut crumb. All the flavours just come together to create one very more-ish nugget of food.
We’ve eaten this one a bed of rice for dinner, but I think it would be an absolute hit if you were to serve it up as a little nibble at a get-together. It eats very well all on its own.
Before I go, a little note on the spiciness – if you love things caliente, then use a whole chilli in the caramel. But if you prefer to keep things a little mild, I recommend only using half a chilli, or even deseeding the chilli before adding.
If you give it a go, be sure to let me know what you think in the comments below!
Looking for more like this? Try…
Szechuan Tofu with Bok Choy
Spicy Noodle Salad with Ginger Tofu
Tofu Tikka Masala
Sticky Chilli Coconut Tofu
Ingredients
Coconut Tofu
- 1 block Extra Firm Tofu
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Coconut Flakes
- 1/3 cup Chickpea Flour
- 1/3 cup Almond Milk
Glaze
- 100 grams Brown Sugar
- 2 tbsp Water
- 2 Garlic Cloves Sliced
- 1 Red Chilli Sliced
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Soy Sauce
To Garnish
- 2 Spring Onions Sliced
- Extra Coconut Flakes
Instructions
- Preheat oven to 200 degrees celsius. Line a baking tray.
- Press tofu using desired method. (I wrap mine in a towel and then place between two chopping boards with a cast-iron skillet on top and leave for at least 20 minutes.)
- Once pressed, chop tofu into 1-inch cubes.
- In a bowl, combine chickpea flour and almond milk to make a batter. In another bowl, combine coconut flakes and panko crumbs.
- Dip the tofu cubes into the batter and then into the coconut crumb. Place crumbed tofu onto baking tray.
- Once all cubes are crumbed, drizzle with a little olive oil and cook in the oven for 20 minutes, or until lovely and golden. You may need to turn the cubes halfway for even cooking.
- While tofu is cooking, make your glaze: In a saucepan over medium heat add brown sugar and water. Bring to a boil and then simmer away until the sugar is completely dissolved and you have a lovely golden caramel (about 5-7 minutes)
- Add the sliced chilli and garlic then let simmer for a minute.
- Pour in the rice wine vinegar and soy sauce and then let the sauce reduce until it is the desired thickness – about 3-5 minutes. Remove from heat.
- When the tofu is ready, remove from the oven. Transfer to serving plate before drizzling over the glaze and tossing to coat all the tofu.
- Garnish with some sliced spring onion and a little extra coconut. Enjoy!
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