Tempt your taste buds with this vegan and vegetarian-friendly BBQ recipe for tofu coated in crispy coconut and served with a spicy, sweet chili sauce. Perfect for a tasty and filling meal outside!
Ingredients: 1 block of firm tofu, pressed and sliced into 1/2-inch thick rectangles. 1 cup shredded coconut, unsweetened. 1/2 cup cornstarch. 1/2 cup all-purpose flour. 1 cup plant-based milk such as coconut or almond. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. 1 cup sweet chili sauce. 2 tbsp soy sauce. 1 tbsp rice vinegar. 2 tbsp maple syrup. 1 tsp sesame oil. Chopped green onions and sesame seeds for garnish.
Instructions: Preheat the barbecue grill to medium-high heat. In three separate bowls, place the cornstarch, flour, and plant-based milk. Add garlic powder, onion powder, salt, and pepper to the flour bowl. Mix well. Dip each tofu slice into the cornstarch, then the plant-based milk, and finally the seasoned flour, ensuring an even coating. Press each coated tofu slice into the shredded coconut, making sure it sticks well on both sides. Place the coconut-crusted tofu on the preheated grill and cook for 4-5 minutes per side, or until golden brown and crispy. While the tofu is grilling, prepare the sweet chili sauce by combining sweet chili sauce, soy sauce, rice vinegar, maple syrup, and sesame oil in a saucepan. Heat over medium heat until it simmers, then remove from heat. Once the tofu is cooked, remove from the grill and arrange on a serving plate. Drizzle the sweet chili sauce over the coconut-crusted tofu and garnish with chopped green onions and sesame seeds. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
Mishela Gutierrez
