Coconut milk is caramelized with tons of garlic, ginger and fresh lime juice into a sticky, sweet and aromatic glaze
This recipe can be easily doubled or tripled to ensure you use up your can of coconut milk. It keeps well in the fridge or freezer too. You can use it on anything you want to grill, BBQ or bake. We've suggested tofu (recipe below).
Sticky Thai-Inspired Glaze
- ½ cup (125 mL) coconut milk
- 1/8 cup (30 mL)Thai fish sauce (or soy sauce)
- 1/8 cup (30 mL) toasted sesame oil
- 1/8 cup (30 mL) lime juice
- 1/8 cup (30 ml) roughly chopped, peeled ginger
- 1/8 cup (30 mL) chopped garlic
- 1/8 cup (30 mL) brown sugar
- 1/8 cup (30 mL) liquid honey
- 1 teaspoon (5 mL) hot chili flakes
- Add all ingredients together in blender and blend until smooth.
- Add to large sauce pot on high heat.
- Bring up to a strong simmer and let bubble and brown for about 5 minutes, whisking occasionally.
- Remove from heat. Reserve for brushing on BBQ items or use for tofu triangle recipe below.
The trick to these is ensuring you've slightly caramelized them beforehand. The portions for the marinade above work perfectly for saturating one brick of extra firm tofu.
- Preheat grill to high and oven to 400.
- Cut one brick of extra firm tofu into 8 equal triangles.
- Carefully coat well with olive oil, or melted coconut oil, salt and pepper.
- Grill on both sides until tofu has firmed up and dark grill marks have appeared, ensuring to flip only once as tofu may still be delicate.
- Using spatula, carefully lift tofu from grill and place into pot of glaze.
- Spoon some glaze over the top of the tofu pieces.
- Bake in oven, uncovered, and let roast for 5 to 7 minutes.
- Let broil on high for 1 minute or so.
- Top with sesame seeds, green onions and red chillies before serving (optional, but pretty).
- Can be served warm or cooled.