Coconut Crusted Tofu with Sweet Chili Dipping Sauce

Name: Coconut Crusted Tofu with Sweet Chili Dipping Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 3 pieces each
Ingredients: 14oz. block extra firm tofu; 1 large egg; 2 Tbsp cornstarch; 1 Tbsp water; Pinch salt and pepper; 1 cup unsweetened coconut flakes; 2 Tbsp virgin coconut oil*; 3 oz sweet chili sauce, for dipping

User Reviews

4.7

18 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings
4 3 pieces each
Calories
45103 kcal
Course
Others
Cuisine
Asian, International, Vegetarian, gluten-free

Coconut Crusted Tofu with Sweet Chili Dipping Sauce

Iris Warren

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These subtly sweet Coconut Crusted Tofu dippers are the perfect vehicle for tangy sweet chili sauce. Serve as a snack or part of your favorite bowl meal.

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Ingredients

Servings

14oz. block extra firm tofu $1.99
1 large egg $0.27
2 Tbsp cornstarch $0.08
1 Tbsp water $0.00
Pinch salt and pepper $0.03
1 cup unsweetened coconut flakes $1.57
2 Tbsp virgin coconut oil* $0.05
3 oz sweet chili sauce, for dipping

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Instructions

Remove the tofu from the liquid filled package and place it between multiple layers of paper towel or a clean, lint-free dish towel. Place the wrapped tofu between two plates, cutting boards, or baking sheets and place something heavy on top (I use a kettle or pot full of water). Press the tofu for 30 minutes.
Once the tofu has been pressed, cut the block in half. Cut each piece into three 1/4-inch thick rectangles (cut the "thickness" of the block into three). Cut each rectangle into two triangles. You should now have 12 1/4-inch thick triangles.
Prepare two bowls for the coconut crust. In the first bowl whisk together the egg, cornstarch, water, and a pinch of salt and pepper until a smooth mixture forms. Place the unsweetened coconut in the second bowl.
Dip each tofu triangle into the egg mixture first, making sure it is fully coated, then into the coconut flakes. Place the coconut coated triangles on the cutting board until all pieces are coated.
Heat one tablespoon of the coconut oil in a large non-stick skillet over medium heat. Once the skillet and oil are hot, add half of the coconut coated tofu triangles and cook on each side until brown and crispy. Remove the cooked tofu to a paper towel lined plate, add more coconut oil, and cook the second batch.
Serve the crispy coconut crusted tofu with sweet chili sauce for dipping.

Notes

*Using virgin coconut oil to fry the tofu maximizes the coconut flavor. Refined coconut oil generally does not have much of a coconut flavor, so make sure to get virgin coconut oil.