firm tofu, cut into strips
1 T. sesame oil
2 t. soy sauce
2 t. honey
salt, to taste (kosher if you've got it)
coconut (about 1/4 of a bag)
Mix the sesame oil, soy sauce, honey, and salt, adjusting the amounts until it takes sweet and/or salty enough for you. I like all of my food on the salty side and am therefore a poor judge, but you probably want to at least add a light coat of salt to the tofu prior to grilling them. Coat you indoor grill pan with cooking spray, turn it on medium-high, and let it heat up until a drop of water sizzles off within three seconds. Toss the tofu on in there, being sure to have only one layer of tofu onthe grill at a time so the tofu gets a bit of a char on it. While the tofu is grilling, glaze it liberally with the honey-soy glaze.
After all of the tofu is grilled, spread the coconut in a thin layer on a cookie sheet and toast them up for 7-9 minutes in a 350-degree oven. Place them on a plate, and layer the tofu on top of them. Serve with mango salsa on the side. Here's a photo of my plate, but the photo does not do the dish justice. I'll be sure to get my camera out before I start eating the food next time!