Coconut Crusted Tofu with Sweet Chili Sauce


Yield: 4-6 servings

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

  1. 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.
  2. 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.

For full instructions kindly visit wellvegan.com.

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