One of my first “viral” recipes again was Coconut Chicken with Sweet Chili Dipping Sauce again in 2010. I used to be about to remake that recipe and provides it the gorgeous pictures that it deserves (and perhaps improve the recipe since I’ve discovered a factor or two) after I realized that I had a block of tofu within the fridge that wanted for use up. I instantly knew that I needed to make some coconut crusted tofu as an alternative. I’m so completely happy I did! These cute little coconut crusted tofu triangles usually are not solely good for dipping within the candy chili sauce as a snack, however I ended up throwing them along with a couple of different leftovers in my fridge for a significantly epic bowl meal. NOM!
The first time I examined this recipe I marinated half of the tofu in a primary teriyaki-like combination and left the opposite half unmarinated. If you realize tofu then you realize it has just about no taste by itself, so marinating is often fairly essential. As it seems, I truly most popular the unmarinated tofu for this recipe. The marinade completely overpowered the delicate coconut flavors and made them undetectable. The unmarinated tofu had a delicate sweetness and coconut taste that was the proper base for the tangy candy chili sauce. The marinated tofu simply had an excessive amount of happening. So, simply know that on their very own these little coconut crusted tofu triangles are fairly delicate, however paired with the chili sauce they’re completely good.
I couldn’t consider a vegan binder to make use of rather than eggs, so when you’re a vegan substitute professional and know of one thing good, assist out different readers by posting your repair within the feedback part under!
Coconut Crusted Tofu with Sweet Chili Dipping Sauce
Coconut Crusted Tofu with Sweet Chili Dipping Sauce
These subtly candy Coconut Crusted Tofu dippers are the proper car for tangy candy chili sauce. Serve as a snack or a part of your favourite bowl meal.
further agency tofu
Salt and pepper
unsweetened coconut flakes
virgin coconut oil*
candy chili sauce, for dipping
Remove the tofu from the liquid stuffed bundle and place it between a number of layers of paper towel or a clear, lint-free dish towel. Place the wrapped tofu between two plates, reducing boards, or baking sheets and place one thing heavy on high (I take advantage of a kettle or pot filled with water). Press the tofu for 30 minutes.
Once the tofu has been pressed, lower the block in half. Cut every bit into three 1/Four-inch thick rectangles (lower the “thickness” of the block into three). Cut every rectangle into two triangles. You ought to now have 12 1/Four-inch thick triangles.
Prepare two bowls for the coconut crust. In the primary bowl whisk collectively the egg, cornstarch, water, and a pinch of salt and pepper till a easy combination kinds. Place the unsweetened coconut within the second bowl.
Dip every tofu triangle into the egg combination first, ensuring it’s totally coated, then into the coconut flakes. Place the coconut coated triangles on the reducing board till all items are coated.
Heat one tablespoon of the coconut oil in a big non-stick skillet over medium warmth. Once the skillet and oil are scorching, add half of the coconut coated tofu triangles and prepare dinner on either side till brown and crispy. Remove the cooked tofu to a paper towel lined plate, add extra coconut oil, and prepare dinner the second batch.
Serve the crispy coconut crusted tofu with candy chili sauce for dipping.
*Using virgin coconut oil to fry the tofu maximizes the coconut taste. Refined coconut oil usually doesn’t have a lot of a coconut taste, so make certain to get virgin coconut oil.
Step by Step Photos
This is the tofu that I used. It’s packed in water and acts type of like a sponge, so it is advisable press it earlier than cooking it. TIP: Trader Joe’s often has tofu for tremendous low cost.
To press the tofu, take it out of the bundle and place it between a number of layers of paper towel or a clear, lint-free dish towel (I want a dish towel as a result of I hate losing these paper towels). Place the wrapped tofu between two inflexible flat objects (plates, reducing boards, baking sheets, and so forth.). Place one thing heavy on high, like a pot or kettle filled with water. I used two baking sheets and my tea kettle filled with water to press. Press the tofu for not less than 30 minutes.
You need the tofu triangles to be pretty skinny, so we’ll must slice the block into three thinner items. It’s type of onerous to inform from the picture, however I first lower the block into two smaller items to make reducing them evenly a bit simpler. Then I lower every of the 2 items into three thinner 1/Four-thick items (the piece on the left is turned to sit down on its aspect so you may see how I sliced the thickness of the block into three).
After that you must have 6 rectangles. Cut every rectangle into two triangles.
Prepare two bowls for dipping the tofu. In the primary bowl, whisk collectively 1 giant egg, 2 Tbsp cornstarch, 1 Tbsp water, and a pinch of salt and pepper. Place 1 cup unsweetened shredded coconut within the second bowl. Dip every bit of tofu into the egg combination first, then into the coconut. Place the coated triangles on a reducing board till they’re all coated.
This is the coconut oil that I used. It has an excellent coconutty taste, which provides to the flavour of the tofu triangles. You can use common cooking oil, however you gained’t have as a lot coconut taste. When procuring in your coconut oil, attempt to get “virgin” as a result of it will likely be extra prone to have a robust coconut taste than a refined coconut oil.
Place one tablespoon of the coconut oil in a big non-stick skillet and warmth over medium. Once the skillet and oil are scorching, add half of the tofu triangles and prepare dinner them on either side till they’re brown and crispy (Three-5 minutes either side).
Place the cooked tofu on a paper towel lined plate to empty. Add extra coconut oil to the skillet and prepare dinner the second batch in the identical method.
Serve the crispy coconut crusted tofu with candy chili sauce for dipping!
This is the candy chili sauce that I take advantage of. You can discover it at most main supermarkets. If you can also make it to an Asian grocer, you may in all probability discover it for MUCH cheaper.
I had some leftover rice and avocado in my fridge, so I ended up constructing this tremendous yummy bowl meal with my coconut crusted tofu! It’s simply rice, the tofu, avocado, purple bell pepper, and candy chili sauce drizzled over high.
As with something fried, leftovers don’t keep crispy, however they’re nonetheless tremendous delish. I reheated a couple of triangles in the present day as a snack by putting them in a dry skillet (they’ve sufficient oil soaked into the crust) and heating them for a couple of minutes on either side. Still so good!