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Coconut Crusted Tofu with Sweet Chili Sauce

This Coconut Crusted Tofu with Sweet Chili Sauce complete with a savory marinade and a sweet and spicy coconut cream sauce, this satisfying main tastes just like a beach vacation. When you eat it you will be fascinated by the taste.
Course Main Course
Cuisine Vegan
Prep Time 2 hours 25 minutes
Cook Time 20 minutes
Total Time 2 hours 45 minutes
Calories 423kcal
Author Jessica

Ingredients

For the Coconut Crusted Tofu

  • 14 oz extra-firm-tofu
  • ¾ cup shredded coconut (sweetened or unsweetened)
  • ¾ cup vegetable or canola-oil for frying
  • ¼ cup coconut-sugar
  • 2 tbsp whole wheat-flour
  • 2 tbsp cornstarch
  • ¼ tsp baking-powder
  • ¼ cup soy-sauce
  • 1 small lime juiced
  • ½ cup panko-breadcrumbs
  • ½ tbsp fresh-ginger grated
  • 3 tbsp cold water

For the Sweet Chili Sauce

  • ½ cup coconut-cream (from a 15-oz. can of full-fat coconut milk)
  • 2 tsp lime-juice
  • 1 tsp chili-garlic-sauce
  • 2 tbsp pineapple-juice

Instructions

  • Press the tofu with several-layers of paper-towel to remove as much water as you can. Then cut the tofu into 1/2-inch slabs & then press paper-towels.
  • To prepare the marinade, first combine the coconut sugar and soy sauce in a small-mixing-bowl. Microwave at 15second intervals, stirring in between, till the coconut sugar dissolves. This will take under a moment. Then add the fresh ginger & lime juice. Whisk to blend.
  • Transfer the tofu into a shallow baking-dish & pour in the marinade. Move the pieces around so each is totally coated. Cover and put in the refrigerator for at least 2hours. Flipping the pieces over & recovering together with all the marinade half way through. Place can of coconut milk from the fridge at this moment, too.
  • While the tofu is marinating, prepare the batter. Combine the flour, baking powder, cornstarch and water in a medium-mixing-bowl. Whisk to blend. Put in the refrigerator till you are ready to cook the tofu.
  • When the tofu is done marinating, remove from the fridge along with the can of coconut-milk. Pour on the panko-breadcrumbs and shredded coconut on a large-plate then use your hands to blend it up.
  • Remove the batter in the refrigerator and stir. The texture ought to be like pancake batter. When it's too thick, add another tsp of cold-water. Line a second large-plate with a layer of paper-towels and put it next to your cooker.
  • Heat ¼ cup of vegetable or coconut-oil in a large-skillet over medium-high-heat. Once hot, the oil must glide easily through the pan.
  • Just take the very first bit of tofu and dip it into the batter. Shake lightly to remove any surplus, then dredge it via the panko/coconut mix so that it's coated on either side. Carefully put in the skillet
  • Coat each slice of tofu in batter, then followed with the panko/coconut mix. Working in batches, cook tofu for approximately 3 minutes on each side, till golden brown and crispy.
  • Transfer cooked tofu pieces to the paper-towel lined plate to absorb extra oil
  • While the tofu cools, then prepare the sauce. Twist the can of coconut-milk up-side-down & open it from the bottom. Pour the liquid off and spoonful 1/2 cup of this solid coconut-cream into a blender.
  • Add the lime-juice, pineapple-juice and chili garlic sauce. Blend till smooth. As an alternative, you can whisk the sauce by hand in a small-mixing-bowl. Adjust flavors to taste.
  • Serve tofu warm with a drizzle of sweet chili sauce and a squeeze of lime, if desired.