Description
Coconut crusted tofu brings tropical paradise onto your plate with crispy, golden-brown edges and irresistible texture. Rich chili sauce complements the delicate tofu, creating a perfect balance of sweet, spicy, and crunchy elements you’ll crave again and again.
Ingredients
Scale
Protein Base:
- 14 ounces (396 grams) extra-firm tofu
Coating Ingredients:
- ¾ cup shredded coconut (sweetened or unsweetened)
- ½ cup panko breadcrumbs
- 2 tablespoons whole wheat flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking powder
Marinade and Seasoning Ingredients:
- ¼ cup soy sauce
- ¼ cup coconut sugar
- 1 small lime, juiced
- ½ tablespoon fresh ginger, grated
- 3 tablespoons cold water
- ¼ cup vegetable or canola oil, for frying
Sweet Chili Sauce Ingredients:
- ½ cup coconut cream (from a 15-ounce can of full-fat coconut milk)
- 2 tablespoons pineapple juice
- 2 teaspoons lime juice
- 1 teaspoon chili garlic sauce
Instructions
- Gently eliminate excess moisture from tofu by carefully wrapping it in absorbent towels, applying gentle pressure to extract water. Slice into uniform half-inch thickness, then repeat moisture removal process.
- Craft a vibrant marinade by combining umami-rich soy sauce and coconut sugar in a compact vessel. Gently warm in microwave, stirring intermittently until sugar dissolves completely. Incorporate zesty lime juice and aromatic ginger for depth of flavor.
- Submerge tofu slices in marinade, ensuring complete coverage. Secure container and nestle in refrigerator for minimum two hours, rotating pieces midway. Simultaneously chill coconut milk can for optimal sauce preparation.
- Construct a light batter by whisking flour, cornstarch, and leavening agent with cold water until smooth. Maintain chilled until needed.
- Create a crispy coating station by blending panko crumbs with shredded coconut on a wide plate. Revive batter consistency if required. Dunk each marinated tofu piece into batter, allowing excess to drip, then thoroughly coat with coconut-panko mixture.
- Heat oil in heavy skillet over medium-high temperature. Carefully lower battered tofu pieces, frying until exterior transforms into golden, crispy perfection – approximately three minutes per side.
- Prepare sauce by inverting chilled coconut milk can and separating rich cream. Blend cream with tangy pineapple juice, bright lime essence, and spicy chili garlic sauce until silky smooth.
- Plate crispy tofu, generously drizzling with vibrant sweet chili sauce. Optional lime garnish adds final citrusy brightness. Serve immediately while maintaining optimal crispness.
Notes
- Tofu Pressing is Crucial: Remove excess water by wrapping in paper towels and pressing to ensure a crispy, golden exterior when frying.
- Marinating Maximizes Flavor: Let tofu soak in the soy-coconut marinade for at least 2 hours to infuse deep, tangy sweetness throughout.
- Batter Consistency Matters: Adjust water levels to create a smooth, light coating that helps the panko-coconut crust adhere perfectly.
- Oil Temperature is Key: Use medium-high heat when frying to achieve a crisp, even golden-brown crust without burning.
- Coconut Cream Separation Tip: Chill the coconut milk can and carefully scoop the thick cream from the top for a richer, smoother sauce.
- Serve Immediately: Enjoy the tofu while it’s hot and crispy for the best texture and most satisfying crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 18g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg