This is a version of a recipe I first tasted as a judge in a recipe contest for “All Things Coconut.” While it was not the overall winning dish, it did place in the appetizer category. Loved it. The original dish was topped off with toasted coconut as a garnish.
- 20-oz block firm tofu, 4 slices Marinade:
- 1 med onion, quartered
- 1 med. red bell pepper, seeded, quartered
- ½ bunch fresh cilantro leaves and stems
- 4 garlic cloves
- ½ inch fresh ginger
- 1 c. coconut milk
- 2 TB olive oil
- 1 tsp. garlic salt 1 tsp. freshly ground black pepper
In a food processor, puree marinade ingredients. Marinate tofu 2 hours. Grill, broil or pan-fry.
Serve with your favorite shoyu sauce or any tofu topping, or just as is. Serves 2-4.