Coconut Crusted Tofu

Seriously some of the best tofu we've ever had! Marinate for at least an hour, overnight if possible for optimal flavour absorption. The sweetness of the coconut compliments the spices really nicely. This recipe is vegan, and can be made gluten-free (GF) by using a GF flour, and GF panko crumbs or GF bread crumbs. This recipe takes a bit more time to make, but it's absolutely worth it. Add to your favourite stir-fry or salad, shown here with a veggie stir-fry.

INGREDIENTS:

Tofu Marinade:

1 pkg firm tofu, dried and cut into 1-2 inch cubes

1-2 tsp sambal (or other hot sauce)

2 cloves garlic, pressed or minced

2 tbsp hoisin sauce

1 tbsp tamari (or soy sauce)

small thumb tip sized piece of fresh ginger, minced

For the Coconut Breading:

1/4 cup all purpose flour

1/4 cup unsweetened plant milk (coconut, soy, almond, etc.)

1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)

1/2 cup panko crumbs

1 cup unsweetened coconut flakes

1/2 cup coconut oil, for frying

1/2 tsp salt

1/4 tsp pepper

METHOD:

1 - In a medium-large seal-able plastic bag (or bowl to reduce waste) combine all marinade ingredients and tofu. Close bag and gently rotate to cover tofu completely. Place in fridge and let marinate for at least 1 hour. 

2 - Once tofu has marinated for at least 1 hour, start preparing the other ingredients. Make the flax egg by combining flaxseed and water. Stir and let sit for a few minutes, repeat until thickened (5-10 minutes).

3 - Whisk milk and flax egg together in a small bowl to make a wash.

4 - Combine bread crumbs, shredded coconut, salt and pepper in a separate small bowl. Put the flour in its own small bowl.

5 - In a large skillet, heat oil on medium heat.

6 - Coat each piece of tofu in the flour first, then dip in flax/milk wash, then roll in the panko coconut mixture. Place in skillet immediately after being breaded and cook each side of tofu until golden and crispy - a few minutes each side.

7 - Serve along with a stir-fry or salad, or simply as a side dish. Top off with a squeeze of fresh lime, sliced green onions and hot peppers (optional) Serve immediately.

Makes: 4 side servings

Prep time: 1 hour + 25-30 minutes

Cook time: 15 - 20 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days