Coconut Crusted Tofu with Spicy Peanut Sauce



 

 



Coconut Crusted Tofu with Spicy Peanut Sauce
Adapted from Well Vegan


Ingredients

For the Coconut Crusted Tofu
  • 1 15 oz. package extra-firm tofu
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 small lime, juiced
  • 1/2 tbs. fresh ginger, minced
  • 2 tbs. flour
  • 2 tbs. cornstarch
  • 1/4 tsp. baking powder
  • 3 tbs. cold water
  • 1/2 cup panko bread crumbs
  • 3/4 cup coconut powder or shredded unsweetened coconut (found with the Indian spices)
  • 1/4 cup peanut oil (or enough to coat the bottom of your frying vessel)
  • cooked rice for serving

For the Spicy Peanut Sauce
  • 2 tbs. peanut butter
  • 1/4 cup soy sauce
  • 1 heaping tsp. chili garlic paste
  • splash rice wine vinegar 

For the Roasted Veg
  • 1 green bell pepper
  • 1 red bell pepper
  • handful snow peas
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • salt and pepper


Method

  1. Cut your tofu block in half and wrap them in paper towels. Place something heavy on top to help wring out the excess water. I generally place the tofu on a paper plate, wrap in paper towels, place another paper plate on top, and then use canned goods for the weight. This will take around 15-20 minutes.
  2. Cut the tofu into 1-inch cubes. Place into large freezer bag.
  3. Prepare the marinate. Combine the soy sauce and brown sugar in a microwave safe bowl and microwave on high until the sugar is mostly dissolved. Add lime juice and ginger, and whisk to combine.
  4. Pour marinade into freezer bag over tofu. Mix gently. Place flat in the fridge to marinade for around 2 hours. Turn the bag over half-way through to ensure all sides of the tofu are marinating. 
  5. Prepare the batter. Combine flour, cornstarch, baking powder, and cold water until a pancake-like batter comes together. Keep in fridge while tofu is marinating. 
  6. Prep your veg. Cut your bell peppers and snow peas into 1-inch pieces. Place in a zip-loc bag with olive oil, rice wine vinegar, and salt and pepper to marinade. Place into fridge while tofu is marinating. 
  7. When tofu is done marinating cook your rice and place veggies into a 350 degree oven. The veggies will take around 20-30 minutes, and should be done right as you are finishing your last batch of tofu.
  8. Mix your panko bread crumbs and coconut powder and place onto a paper plate.
  9. Pour the peanut oil into a large pot and heat to a medium-high heat. Place a paper plate loaded with paper towels to receive the cooked tofu and to wick away excess oil. 
  10. Take your batter and tofu out of the fridge. If the batter has thickened up, add around another tsp. of cold water. Dip your tofu into the batter, then dredge in the bread crumb and coconut coating, ensuring an even layer on all sides. 
  11. Test the oil with a coconut flake. It should be bubbling immediately. Fry the tofu in the oil until nicely browned, around 3 minutes on each side. Make sure not to over crowd the pan, or your tofu will never get crispy. I did my tofu in 2 batches. 
  12. Place the tofu on the paper towels to absorb excess oil. While your tofu is cooling your rice and veggies should be done. 
  13. Prepare the sauce. Mix peanut butter, soy sauce, and chili oil until well combined. 
  14. Place your rice, veg, and tofu in a bowl. Drizzle with spicy peanut sauce. CONSUME.


One of my culinary goals recently has been to dabble in different cultures of cuisines as well as different nutritional lifestyles. This recipe is 100% vegan, and yet, you never miss the meat or dairy. This recipe packs a serious punch, and although there are a lot of steps it's actually quite a simple process (just a lot of prep work). I love cooking with tofu because it's extremely cheap ($2.99 for a 15 oz. block) and and super versatile. Although I usually bake my tofu to get that crunch, this time it has been dredged in a light batter and a delicious coating of panko bread crumbs and coconut powder. I have honestly never been able to get tofu this restaurant-style crispy, so this recipe was a huge win for me! The finished product is beautiful and Jack even said they looked like little candies as I took them out of the hot oil. The original recipe called for a chili lime coconut cream sauce, but it kept separating on me, so I whipped up a spicy peanut sauce on the fly. You can serve this with rice and any roasted veggies of your choosing. I dare you to step out of your comfort zone with this one--give tofu a chance!

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