Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce: A Crispy, Flavorful Vegan Dish

This Coconut Crusted Tofu with Sweet Chili Sauce is a delicious, plant-based meal that’s packed with flavor and texture. The tofu is marinated in a soy, lime, and ginger mixture, then coated in a crispy coconut-panko crust before being pan-fried to golden perfection. Paired with a creamy, sweet chili sauce made from coconut cream, pineapple juice, and chili garlic sauce, this dish is both satisfying and indulgent. It’s perfect for dinner or as a fun appetizer for a gathering!

Ingredients:

For the Coconut Crusted Tofu:

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

For the Sweet Chili Sauce:

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

Directions:

1. Press the Tofu:

• Wrap the tofu in paper towels and press it to remove excess water. Once pressed, cut the tofu into ½-inch slabs and press again to ensure it’s dry.

2. Make the Marinade:

• In a small bowl, combine the soy sauce and coconut sugar. Microwave in 15-second intervals, stirring until the sugar dissolves.
• Stir in the lime juice and grated ginger to create the marinade.

3. Marinate the Tofu:

• Place the tofu slabs in a shallow dish and pour the marinade over them, ensuring each piece is fully coated.
• Cover the dish and refrigerate for at least 2 hours, flipping the tofu halfway through to evenly marinate. Refrigerate your can of coconut milk at this time as well to separate the cream.

4. Prepare the Batter:

• In a bowl, mix the flour, cornstarch, baking powder, and cold water to make a smooth batter. Refrigerate the batter until you’re ready to use it.

5. Coat the Tofu:

• After marinating, mix the panko breadcrumbs and shredded coconut on a plate.
• Stir the batter (add a bit more water if necessary to adjust thickness). Dip each tofu piece into the batter, shaking off any excess, and then dredge through the panko-coconut mixture to coat evenly.

6. Fry the Tofu:

• Heat ¼ cup of oil in a skillet over medium-high heat.
• Fry the tofu for about 3 minutes on each side until crispy and golden brown. Remove and drain on a paper towel-lined plate to absorb any excess oil.

7. Make the Sweet Chili Sauce:

• Flip the chilled can of coconut milk upside down and open it. Pour off the liquid and scoop out ½ cup of the coconut cream.
• In a blender, combine the coconut cream, pineapple juice, lime juice, and chili garlic sauce. Blend until smooth or whisk by hand.

8. Serve:

• Drizzle the sweet chili sauce over the crispy tofu. Garnish with a squeeze of lime, if desired, and serve warm.

Recipe Notes:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Marinate Time: 2 hours
• Total Time: 2 hours 35 minutes
• Calories: 350 kcal per serving
• Servings: 4 servings

Crispy, Creamy, and Full of Flavor

This Coconut Crusted Tofu with Sweet Chili Sauce offers a fantastic combination of textures and flavors. The crispy, golden coconut crust adds a delightful crunch, while the marinated tofu provides a savory, tender bite. The sweet and spicy chili sauce, made from creamy coconut and tangy pineapple juice, perfectly complements the rich flavors of the tofu.

Serve this dish as a light main course or an appetizer at your next gathering. It pairs wonderfully with steamed rice, a side salad, or even stir-fried vegetables. The vibrant mix of flavors and textures will surely impress your guests and leave everyone craving more!

Print