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
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.