Crispy Coconut Crusted Tofu with Stir Fry Vegetables
Crispy Coconut Crusted Tofu with Stir Fry Vegetables
serves 2 cooks in 15 difficulty two

 

 

The Ingredients

COCONUT CRUSTED TOFU

14 oz extra firm tofu

1/4 cup soy sauce

1/4 cup agave

Juice of 1 lime

2 Tbsp gluten free flour

2 Tbsp cornstarch

1/4 tsp baking powder

3 Tbsp cold water

1/2 cup gluten free breadcrumbs

3/4 cup shredded unsweetened coconut flakes

¼ cup melted coconut oil

STIR FRY VEGETABLES

3 tsp soy sauce

1 tsp agave

1 tsp mirin

1/2 tsp Sriracha

1/2 tsp lime juice

1/4 tsp Chinese five spice

1 red bell pepper

1 yellow bell pepper

2 cups broccoli florets

1/2 red onion, sliced

Method

Using paper towels, press tofu block to remove as much water as possible. Cut the tofu into ½-inch pieces and press again to remove more water.

Add soy sauce, agave, and lime juice to a ziplock bag. Place tofu in the bag and seal. Move around the tofu pieces gently to make sure they are coated well. Marinade in the refrigerator for 2 hours.

In a small bowl, stir together flour, baking powder and water. Set aside.

In a separate small bowl, stir together panko and coconut.

Heat vegetable oil over medium-high heat in a medium skillet.

Working in batches, dredge the tofu pieces in the cornstarch mixture, then in the panko coconut mixture, and add to the skillet. Brown on all sides, approximately 5 minutes in total. Remove from pan to a paper towel lined plate to drain.  Set aside and keep warm.

In a small bowl, stir together the soy sauce, agave, mirin, Sriracha, lime juice and Chinese five spice. Set aside.

In a large nonstick skillet or wok, stir fry vegetables over medium-high heat. Once the vegetables are crisp tender, approximately 3 to 5 minutes, add the sauce to the skillet. Toss to coat the vegetables and cook until everything is warmed through well.

Serve crispy coconut crusted tofu pieces with stir fry vegetables.

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