Description
Coconut crusted tofu with sweet chili sauce offers a crispy, golden delight from Southeast Asian cuisine. Crunchy coconut coating and tangy sauce create perfect harmony for plant-based protein lovers seeking exciting flavor combinations.
Ingredients
Scale
- 14 oz (396 g) extra-firm tofu
- ¼ cup vegetable or canola oil, for frying
- ¾ cup shredded coconut (sweetened or unsweetened)
- ½ cup panko breadcrumbs
- ¼ cup soy sauce
- ¼ cup coconut sugar
- ½ cup coconut cream (from a 15-oz can of full-fat coconut milk)
- 2 tbsps whole wheat flour
- 2 tbsps cornstarch
- 2 tbsps pineapple juice
- 2 tsps lime juice
- 1 small lime, juiced
- ½ tbsp fresh ginger, grated
- 1 tsp chili garlic sauce
- ¼ tsp baking powder
- 3 tbsps cold water
Instructions
- Tofu Preparation: Remove excess moisture from tofu by wrapping in towels and pressing. Slice into half-inch thick uniform pieces, repeating moisture removal process.
- Marinade Creation: Blend soy sauce and coconut sugar in a microwave-safe container. Warm briefly, stirring until sugar dissolves. Infuse with lime juice and ginger for enhanced flavor profile.
- Marinating Process: Immerse tofu slices completely in marinade. Refrigerate for minimum two hours, occasionally rotating pieces. Simultaneously, chill coconut milk can for sauce preparation.
- Coating Technique: Whisk flour, cornstarch, and leavening agent with cold water to create a smooth batter. Mix panko crumbs with shredded coconut on a wide plate to form crispy coating.
- Frying Method: Heat oil in a heavy skillet over medium-high heat. Dip marinated tofu into batter, allowing excess to drip, then coat thoroughly with coconut-panko mixture. Fry until golden and crisp, approximately three minutes per side.
- Sauce Preparation: Separate coconut milk cream and blend with pineapple juice, lime essence, and chili garlic sauce until smooth and silky.
- Serving: Plate crispy tofu, drizzle generously with sweet chili sauce. Garnish with lime wedge for additional citrus brightness. Serve immediately to maintain optimal crispness and texture.
Notes
- Moisture Management: Thoroughly remove water from tofu using paper towels or clean kitchen cloth to ensure crispy exterior and better marinade absorption.
- Marinating Magic: Allow tofu to soak for minimum two hours, flipping halfway to guarantee even flavor penetration and tender texture.
- Coating Technique: Keep batter and coconut-panko mixture cold to achieve maximum crispiness and prevent soggy results during frying.
- Oil Temperature Control: Maintain medium-high heat around 350-375°F for perfect golden-brown crust without burning or undercooking tofu.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 475
- Sugar: 12 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg