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!