Coconut Tofu with Spicy Sauce



You’re going to start with a basic breading technique. You’ll mix the sweetened coconut into the bread crumbs. Why use bread crumbs at all you ask? Coconut alone will not coat all the tofu. You need the crumbs to get in between the small spaces that the coconut fails to coat.









Ingredients

  • 14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)
  • 1/4 cup all purpose flour
  • 1/4 cup almond milk
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup sweetened coconut flakes
  • 1/2 cup vegetable oil for pan frying
  • Salt and pepper to taste
  • For the Spicy Sauce
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons Sriracha
  • 1/4 teaspoon ginger


Instructions

    For the Coconut Tofu

    1. Whisk milk and egg in a small bowl to make an egg wash.
    2. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate
    3. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
    4. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.

    For the Spicy Sauce

    1. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.

      recipe adapted >>>>>  here



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