3 tablespoons grated coconut
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon maple syrup
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1 (16 ounce) package extra firm tofu, drained, pressed and cubed
Preheat an oven to 350 degrees F (175 degrees C).
Spread coconut on a plate. Set aside. Whisk together soy sauce, mirin, maple syrup, sesame oil, and red pepper flakes in a bowl. Dip the tofu in the soy sauce mixture, then dredge in the coconut until evenly coated. Place tofu on a baking sheet.
Bake in the preheated oven until golden brown, 20 to 30 minutes.