Macadamia Coconut Tofu with Sweet & Sour Dipping Sauce

1. For the sweet and sour dipping sauce, in a medium bowl, whisk together cornstarch and water until smooth. Mix in vinegar, sugar, soy sauce, and red chili flakes. Set aside.
2. In a medium saucepan over medium heat, add sesame oil. Add garlic and sauté 30 seconds. Add tomato paste and cook 1 minute, whisking constantly. Add in vinegar mixture and whisk 2 minutes, until smooth and thickened. Remove from heat, and set aside.
3. For the macadamia coconut tofu, preheat oven to 400 degrees. Grease a large baking sheet with 1 tablespoon macadamia nut oil. Gently press tofu with paper towels to remove as much excess liquid as possible. Cut tofu into 1-inch cubes, and set aside.
4. Place cornstarch in one bowl. Into another bowl, add coconut cream. Into a third bowl, combine macadamia nuts, shredded coconut, and panko crumbs.
5. Coat tofu cubes in cornstarch. Next, toss tofu in coconut milk. Finally, coat in macadamia nuts, shredded coconut, and panko crumbs mixture.
6. Onto prepared baking sheet, arrange tofu. Drizzle with remaining tablespoon macadamia nut oil. Bake 30 to 35 minutes, flipping halfway through, until golden brown. Serve with sweet and sour dipping sauce.
    

Chef's Tips:

1. Use a food processor to chop the macadamia nuts and shredded coconut—it makes preparation that much faster.
2. Don’t have macadamia nut oil? Use olive oil instead!
3. This macadamia coconut tofu reminds us of plant-based nuggets, but homemade and so easy to make.