Coconut Crusted Tofu with Sweet Chili Sauce
Coconut Crusted Tofu with Sweet Chili Sauce Vegan and Vegetarian
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.
Once the tofu is done marinating, remove it from the refrigerator along with the can of coconut milk. Pour the panko breadcrumbs and shredded coconut onto a large plate and use your hands to mix it up. Remove the batter from the fridge and stir. The texture should be similar to pancake batter. If it’s too thick, add another teaspoon of cold water. Line another large plate with a layer of paper towels and set it next to the stove.
next full instruction : wellvegan.com
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.
Once the tofu is done marinating, remove it from the refrigerator along with the can of coconut milk. Pour the panko breadcrumbs and shredded coconut onto a large plate and use your hands to mix it up. Remove the batter from the fridge and stir. The texture should be similar to pancake batter. If it’s too thick, add another teaspoon of cold water. Line another large plate with a layer of paper towels and set it next to the stove.
next full instruction : wellvegan.com