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This recipe can be easily doubled or tripled to ensure you use up your can of coconut milk (coconut milk keeps well in the fridge or freezer too!) You can also add it to anything you want to grill, BBQ or bake. The trick though is ensuring that you’ve slightly caramelized it before-hand (see recipe below).
Serves 2 as a main
Serves 4 as a starter
Extra Firm Tofu: this tofu is the most compact out of all the types of tofus, and holds its shape best when pan frying or grilling. It’s also a great stand-in for chicken and pork texture-wise! Because this recipe was converted to vegan from an old baby back rib recipe of mine, it definitely does the trick.
Add all ingredients together in blender and blend until smooth.
Add to large sauce pot on high heat.
Bring up to a strong simmer and let bubble and brown for about 5 minutes, whisking occasionally.
Remove from heat. Use for Tofu Triangle recipe below.
Preheat grill to high and oven to 400°F
Cut one brick of extra firm tofu into 8 equal triangles.
Carefully coat well with olive oil, or melted coconut oil, salt and pepper.
Grill on both sides until tofu has firmed up and dark grill marks have appeared, ensuring to flip only once as tofu may still be delicate.
Using spatula, carefully lift tofu from grill and place into pot of glaze.
Spoon some glaze over the top of the tofu pieces.
Add to oven, uncovered, and let roast for 5-7 minutes.
Let broil on high for 1 minute or so.
Top with sesame seeds, green onions and red chillies before serving (optional, but pretty)!
Can be served warm or cooled.
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