Grilled tofu and broccoli with peanut sauce

Ingredients:

• 1 package (400 g) firm tofu, patted dry
• 1 head of broccoli
• 3/4 cup canned unsweetened coconut milk, mix thoroughly
• 2 tablespoons lightly salted soy sauce
• 2 tsp chili garlic sauce
• 2 tsp grated fresh ginger
• 1 teaspoon light brown sugar
• 1/3 cup creamy peanut butter
• 1 tbsp. l. rice wine vinegar
• 2 tbsp vegetable oil + extra for greasing the grill
• Sesame seeds, for sprinkling

Preparation:

1. In a small bowl, combine the coconut milk, soy sauce, chili garlic sauce, ginger, brown sugar, and a pinch of salt and black pepper. Press the tofu firmly with paper towels to remove excess water, cut into eight 1-cm-thick slices, then pat dry again with paper towels. Place in a small baking dish and pour half the coconut mixture on top; turn to cover. Refrigerate for at least 30 minutes and up to 1 hour.
2. Meanwhile, combine the peanut butter and vinegar with the remaining coconut mixture until smooth; season with salt and pepper to taste and set aside for serving.
3. Preheat the grill to medium-high heat. Grease the grates with vegetable oil. Trim the broccoli and clean the stems; cut into florets. Toss with vegetable oil and season with salt.
4. Grill the broccoli, turning occasionally, until grill marks appear and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, brushing lightly with the marinade occasionally, until grill marks appear, about 2 minutes per side. Serve the tofu with the broccoli and peanut sauce. Sprinkle with sesame seeds.