Sticky Thai-inspired Glaze With Tofu Triangles

Coconut milk is caramelized with tons of garlic, ginger and fresh lime juice into a sticky, sweet and aromatic glaze

Coconut milk is caramelized with tons of garlic, ginger and fresh lime juice into a sticky, sweet and aromatic glaze

Inspired by the amazing Southeast Asian food available in and around Vancouver, this recipe relies on the balance of sour-sweet-salty-spicy that gives Thai food its distinct depth and aroma.


  • 1 large thumb of fresh ginger, peeled and grated
  • 2 cloves garlic, chopped
  • 3 tbsp toasted sesame oil
  • 4 tbsp vegan fish sauce or soy sauce
  • 1/4 cup brown sugar
  • 1 generous pinch of red chili flakes
  • 1 cup coconut milk
  • Juice of one lime


  1. Add sesame oil, ginger and garlic to a small sauce pan on medium-high heat.
  2. Let sizzle and fry together for a minute until aromatic before stirring in brown sugar, vegan fish sauce and lime juice.
  3. Whisk until mixture is well-combined before whisking in coconut milk, then whisk again vigorously until well-combined.
  4. Turn heat to high and bring mixture up to a strong bubble.
  5. Once bubbling, let mixture bubble and reduce for 5 minutes, stirring periodically.


  • 1 brick extra firm tofu
  • 2 to 3 tbsp coconut oil
  • Salt
  • 2 tbsp sesame seeds, 2 tbsp chopped green onion, 1 chopped Thai red chili (seeds removed) for garnish


  1. Using clean cloth, press and dry tofu block to remove excess moisture.
  2. Cut block through the centre, lengthwise, to create to rectangles.
  3. Cut each rectangle in half, creating in total four squares.
  4. Cut each square across the diagonal. In total, you should have eight triangles.
  5. Dab the triangles to remove any remaining moisture.
  6. Heat 2 to 3 tbsp of coconut oil in a large frying pan on medium-high heat.
  7. Sprinkle tofu triangles generously with salt on both sides.
  8. Add the triangles to the hot pan and let cook for 2 to 3 minutes on each side until golden brown.
  9. Once both sides are golden brown, add a quarter of the glaze to the frying pan with the tofu triangles. Mixture will bubble and brown around the triangles, giving them a golden, sticky crust.
  10. Flip triangles and cook for another 30 seconds before removing from pan and adding to serving plate.
  11. Add pan back to heat before adding the remaining glaze to the empty frying pan. Let glaze bubble for around 30 seconds before pouring on top of the plated tofu triangles.
  12. Top with sesame seeds, chopped green onions and red chilis.

Serves 2 as a main; 4 as a starter

If you would like to learn more from Joanna Tymkiw, head over to The Sleep Country Main Stage at the Vancouver Fall Home Show happening October 20 to 23 at the Vancouver Convention Centre – West. Joanna will be demonstrating a delicious sticky, Thai-inspired Tofu triangles with carrot-mint-cashew slaw on Saturday, October 22 at 3 p.m. Come say hello! For more information, or to buy tickets online, visit