Coconut Crusted Tofu with Sweet Chili Sauce #vegan #vegetarian #tofu #coconut #chili #chilisauce - Guide Recipe
Have you ever seen those Red Lobster commercials – you know , the ones for their “endless shrimp” special? They’re kind of hard to miss. Anyway , while I can think of about a million things I’d rather have an endless supply of than cute little crustaceans , I was intrigued by their idea of tossing protein in flaky coconut and frying it to crispy perfection.
What better way to make this tropical dish vegan than with tofu , and what better time to do it than now – when we’re all freezing our buns off waiting for the first signs of spring? I love any excuse to experiment with fun flavors and cooking techniques , so I wasted no time testing my idea. Complete with a savory marinade and a sweet and spicy coconut cream sauce , this satisfying main tastes just like a beach vacation. And couldn’t we all use one of those right about now?
If you’re seeking relief from this never-ending winter , treat your taste buds to the tropical flavors of coconut and pineapple , cut with a sweet and (not too) spicy chili sauce. Spring is just around the corner , and this is just the dish to tide you over until the sun comes out to thaw your frozen bones. I suggest pairing the tofu with our Kung Pao Brussels Sprouts and a frosty piña colada for the ultimate experience.
Ingredients;
For the Coconut Crusted Tofu;
- 14 ounces extra-firm tofu
- 1/4 cup soy sauce
- 1/4 cup coconut sugar
- 1 small lime , juiced
- 1/2 tablespoon fresh ginger , grated
- 2 tablespoons whole wheat flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 3 tablespoons cold water
- 1/2 cup panko breadcrumbs
- 3/4 cup shredded coconut (sweetened or unsweetened)
- 1/4 cup vegetable or canola oil , for frying
For the Sweet Chili Sauce;
- 1/2 cup coconut cream (from a 15-oz. can of full-fat coconut milk)
- 2 tablespoons pineapple juice
- 2 teaspoons lime juice
- 1 teaspoon chili garlic sauce
Instructions;
- Press the tofu with several layers of paper towel to remove as much water as possible. Cut the tofu into ½-inch slabs and press with paper towels again.
- To prepare the marinade , first combine the soy sauce and coconut sugar in a small mixing bowl. Microwave in 15-second intervals , stirring in between , until the coconut sugar dissolves. This should take less than a minute.
- Add the lime juice and fresh ginger. Whisk to combine.
- Transfer the tofu to a shallow baking dish and pour in the marinade. Move the pieces around so each is completely coated. Cover and place in the fridge for at least two hours , flipping the pieces over and recovering with the marinade half way through. Put your can of coconut milk in the refrigerator at this time , too.
- While the tofu is marinating , prepare the batter. Combine the flour , cornstarch , baking powder and water in a medium mixing bowl. Whisk to combine. Set in the fridge until you’re ready to cook the tofu.
- >> Tofu@wellvegan.com
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