Coconut Tofu with Spicy Sauce


For the Coconut Tofu
14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)
¼ cup all purpose flour
¼ cup almond milk
1 egg
½ cup bread crumbs
1 cup sweetened coconut flakes
½ cup vegetable oil for pan frying
Salt and pepper to taste

For the Spicy Sauce
½ cup mayonnaise
1½ tablespoons Sriracha
¼ teaspoon ginger


For the Coconut Tofu
  1. Whisk milk and egg in a small bowl to make an egg wash.
  2. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate
  3. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
  4. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.

For the Spicy Sauce
  1. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.

Original Recipes visit: Coconut Tofu with Spicy Sauce @

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