2 tbs rice wine vinegar
1 tbs finely grated ginger
4 cloves of garlic crushed
1 tbs raw honey or maple syrup
½ tsp sesame oil
450g firm tofu
1 can of coconut milk
½ cup sesame seeds
Combine all marinade ingredients into a small bowl and whisk well to combine.
Slice tofu into pieces and arrange on a shallow dish or baking tray. Cover with marinade and place into the fridge for a few hours or overnight. Halfway through marinating time, turn over tofu steaks.
Remove tofu steaks and reserve the marinade for later.
Dip tofu into coconut milk and then coat in the sesame seeds.
Cook in olive oil over medium heat until golden and crisp. When cooking slowly and gently flip over tofu steaks to ensure the sesame seeds don’t fall off.
Tip the reserved marinade into a small bowl and add some extra tamari, honey and sesame seeds to create the dipping sauce.
Serve on it’s own or with coconut rice and steamed greens.