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Coconut Crusted Tofu with Sweet Chili Sauce

Editor

Saturday, September 1, 2018

Complete with a savory marinade and a decadent, sweet chili cream sauce, this Coconut Crusted Tofu tastes just like a tropical beach vacation.

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.
Get full recipe==>>wellvegan.com

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