1 onion, diced
1 t whole black peppercorns
2 thumb-size pieces of ginger, in small chunks
1/4 C tamari
1/4 C rice vinegar
2 T miso
4 C water
1-lb block of tofu, pressed for at least an hour, drained, and patted dry
1-1/2 C finely ground unsweetened dried coconut
1/2 C wheat or rice flour
1/2 C coconut milk
Oil for frying
Combine the onion, peppercorns, ginger, tamari, vinegar, miso, and water. Bring to a boil, lower heat, and simmer for 20 minutes. Remove from heat and cool.
Cut the tofu into 2-inch cubes and put them in a tall, narrow container. Strain the marinade into this container and allow to sit for at least 8 hours.
Put the coconut, flour, and coconut milk in three bowls. Remove the tofu from the marinade and drain it. Roll each piece in the flour, then the coconut milk, then the coconut.
Deep fry the pieces at 350 degrees, turning them so they turn golden on all sides. Drain on paper towels.
Serve with Sweet Asian chili sauce.