Vegan Hawaiian Huli Huli Tofu Skewers with Coconut Rice

Ingredients

• 2 blocks Firm Tofu
• 0.5 cup Soy Sauce
• 0.25 cup Brown Sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Sesame Oil
• 2 tablespoons Rice Vinegar
• 2 cups Cooked Rice
• 1 cup Coconut Milk

Instructions

1. 1Press the 2 blocks of Firm Tofu to remove excess water, then cut them into 1-inch cubes.
2. 2In a medium bowl, whisk together the 0.5 cup Soy Sauce, 0.25 cup Brown Sugar, 1 tablespoon Ginger, 2 cloves Garlic (minced), 1 tablespoon Sesame Oil, and 2 tablespoons Rice Vinegar until the brown sugar is dissolved to make the Huli Huli marinade.
3. 3Add the cubed tofu to the bowl with the Huli Huli marinade, ensuring all the tofu is coated. Let it marinate for at least 30 minutes at room temperature.
4. 4While the tofu marinates, combine the 2 cups Cooked Rice and 1 cup Coconut Milk in a medium saucepan. Heat over medium heat, stirring occasionally, until the coconut milk is fully absorbed and the rice is fluffy, about 5-10 minutes. Be careful not to scorch the bottom.
5. 5Thread the marinated tofu cubes onto skewers, leaving a small space between each cube. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
6. 6Preheat your grill to medium-high heat (around 400°F or 200°C). Grill the tofu skewers for 8-12 minutes, turning occasionally, until they are golden brown and slightly caramelized on all sides. Alternatively, bake in an oven preheated to 400°F (200°C) for 15-20 minutes, turning halfway through.
7. 7Serve the grilled tofu skewers immediately alongside the fluffy coconut rice.

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