Coconut Crusted Tofu with Sweet Chili Dipping Sauce - Powerful Handmade site

Coconut Crusted Tofu with Sweet Chili Dipping Sauce

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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.

Coconut Crusted Tofu with Sweet Chili Dipping Sauce

These subtly candy Coconut Crusted Tofu dippers are the easiest car for tangy candy chili sauce. Serve as a snack or a part of your favourite bowl meal.

Total Cost $five.94 recipe / $1.49 serving
Prep Time45mins
Cook Time20mins
Total Time1hourfivemins
ServingsFourthree items each and every


  • 14oz..blockfurther company tofu$1.99
  • 1massiveegg$zero.27
  • 2Tbspcornstarch$zero.08
  • 1Tbspwater$zero.00
  • PinchSalt and pepper$zero.03
  • 1cupunsweetened coconut flakes$1.57
  • 2Tbspvirgin coconut oil*$zero.05
  • threeoz.candy chili sauce, for dipping


  1. Remove the tofu from the liquid crammed bundle and position it between a couple of layers of paper towel or a blank, lint-free dish towel. Place the wrapped tofu between two plates, reducing forums, or baking sheets and position one thing heavy on best (I take advantage of a kettle or pot stuffed with water). Press the tofu for 30 mins.

  2. Once the tofu has been pressed, minimize the block in part. Cut each and every piece into 3 1/Four-inch thick rectangles (minimize the “thickness” of the block into 3). Cut each and every rectangle into two triangles. You must now have 12 1/Four-inch thick triangles.

  3. Prepare two bowls for the coconut crust. In the primary bowl whisk in combination the egg, cornstarch, water, and a pinch of salt and pepper till a easy combination paperwork. Place the unsweetened coconut in the second one bowl.

  4. Dip each and every tofu triangle into the egg combination first, ensuring it’s totally covered, then into the coconut flakes. Place the coconut covered triangles at the reducing board till all items are covered.

  5. Heat one tablespoon of the coconut oil in a big non-stick skillet over medium warmth. Once the skillet and oil are scorching, upload part of the coconut covered tofu triangles and cook dinner on each and every aspect till brown and crispy. Remove the cooked tofu to a paper towel covered plate, upload extra coconut oil, and cook dinner the second one batch.

  6. Serve the crispy coconut crusted tofu with candy chili sauce for dipping.

Recipe Notes

*Using virgin coconut oil to fry the tofu maximizes the coconut taste. Refined coconut oil typically does now not have a lot of a coconut taste, so be sure to get virgin coconut oil.

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