Ingredients:
- In a medium size pot add all the ingredients.
- Bring to a boil over medium heat.
- Reduce heat to low, cover and simmer until all the liquid evaporates (about 35-40 minutes).
- Remove from heat and keep covered for further 10 more minutes.
- Add all ingredients into a small dish and mix until fully combined.
- Place the tofu between paper towels and press firmly to remove excess moisture from the tofu.
- Slice the tofu into half-inch-thick slices
- In a bowl add the tamari sauce, lime juice, sesame oil and ginger and place in your tofu. Coat the tofu with the mixture and place in the fridge for up to 30 minutes to marinade.
- In a dish at the dry ingredients and mix to combine.
- Place the coconut milk in a separate dish.
- Place a pan on medium heat with 1Tbsp of coconut oil and pan fry the sliced tofu until golden on each side.
- Remove from the pan and allow the tofu to slight cool before coating in the coconut mixture.
- Place the slice tofu in the coconut milk and transfer to the dry mixture, coating fully.
- Heat a pan on a medium heat and add 3 Tbsp coconut oil. Place each coated tofu into the pan and fry until golden.