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Sticky Chilli Coconut Tofu

A deliciously toasty coconut crumbed tofu topped with a sticky, spicy glaze!
Servings 4

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!