Have you ever seen those Red Lobster commercials – you know, the ones for their “endless shrimp” special? They’re kind of hard to miss. Anyway, while I can think of about a million things I’d rather have an endless supply of than cute little crustaceans, I was intrigued by their idea of tossing protein in flaky coconut and frying it to crispy perfection.
If you’re seeking relief from this never-ending winter, treat your taste buds to the tropical flavors of coconut and pineapple, cut with a sweet and (not too) spicy chili sauce. Spring is just around the corner, and this is just the dish to tide you over until the sun comes out to thaw your frozen bones.
Coconut Crusted Tofu with Sweet Chili Sauce Recipe
Prep Time : 2 hours 25 mins
Cook Time : 20 min
Total Time : 2 hours 45 minutes
Yield : 4-6 servings
Category: Main
Cuisine: Vegan
Ingredients:
For the Coconut Crusted Tofu
- 14 ounces extra-firm tofu
- 1/4 cup soy sauce
- 1/4 cup coconut sugar
- 1 small lime, juiced
- 1/2 tablespoon fresh ginger, grated
- 2 tablespoons whole wheat flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 3 tablespoons cold water
- 1/2 cup panko breadcrumbs
- 3/4 cup shredded coconut (sweetened or unsweetened)
- 1/4 cup vegetable or canola oil, for frying
See Full Recipe please visit : Coconut Crusted Tofu with Sweet Chili Sauce
