Ingredients:

• 2 blocks organic extra firm tofu
• 1 can full fat coconut milk
• 2 tbsp coconut aminos
• 1 tsp sriracha
• 1 1/2 cups gluten free panko bread crumbs
• 1 cup organic unsweetened coconut flakes

Sweet Sour Sauce:

• 1/2 cup chopped fresh pineapple
• 3 tbsp apple cider vinegar
• 1 tbsp coconut aminos
• 3 tbsp coconut sugar
• 2 tbsp organic ketchup
• 1 garlic clove
•  2 tsp tapioca starch, or arrow root flour
• 3 tbsp water

Method:

1. Drain tofu completely: Wrap tofu in a tea cloth and place a plate on top. Weigh plate down with heavy items (canned food, cutting boards or anything you have). Let tofu press for 30 minutes.
2. Preheat oven to 375 F/180C. Next mix coconut milk, coconut aminos, and sriracha together in a large bowl.
3. Cut your drained tofu into nugget shapes and place in marinade. Set in refrigerator for 15 minutes.
4. In a flat bowl, mix together panko and coconut flakes.
5. Remove nuggets from fridge. Take nuggets out one at a time with a fork then coat in panko mixture.
6. Set on a lightly greased parchment lined baking sheet. Repeat until all tofu is used up.
7. Place in oven and cook for 30-40 minutes or until nuggets are nice and crispy. Serve with Sweet and Sour Sauce.
8. Directions for sauce: Place ingredients into a blender and blend until smooth. Pour into saucepan and heat until thickened, about 5 minutes.