25-Minute Crispy Coconut Tofu
This Crispy, Crusted Coconut Tofu comes together in just 25-minutes by baking extra firm tofu in a delicious, crunchy coconutty and breadcrumb coating that pairs perfectly with veggies and a grain of your choice!
Servings 4
Calories 250kcal
Equipment
- 1 large baking sheet
- 2 medium sized bowls
Ingredients
- 300 g extra firm tofu cubed
For the Batter
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 3 tbsp flour
- 1 tsp salt
- 1/2 cup unsweetened soy milk
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 lime juiced
For the Coconut Coating
- 1/2 cup unsweetened shredded coconut
- 1/2 cup panko crumbs
- 1/2 tsp salt
Instructions
- Preheat the oven to 450℉ and line a baking sheet with parchment paper.
- Wrap the tofu in paper towl and press firmly down, being careful not to crush the tofu, but removing some of the liquid, then cube the tofu in 1 inch cubes.
- In a medium bowl, whisk together the garlic powder, ginger powder, flour and salt, then whisk in the soy milk, soy sauce, maple syrup, sesame oil, and lime juice. It's okay if there are a few lumps of flour!
- In a separate bowl, whisk together the coconut flakes, panko crumbs and salt until combined.
- Add the cubed tofu to the bowl of batter and toss well until the batter is coating all of the pieces.
- Using a slotted spoon, spoon the tofu from the bowl with batter to the bowl with the panko and coconut dredge, and mix well until the coconut panko mixture covers each piece of tofu.
- Place the tofu on a baking sheet and bake for 20 minutes, flipping half way through, or until the tofu is golden brown on all sides. Serve with a grain and veggie of your choice and enjoy!
Notes
Make sure to remove any big chunks of the batter or coconut panko dredge that end up on your baking sheet so that they don't burn in the oven!
Nutrition
Serving: 0.25of the recipe | Calories: 250kcal | Carbohydrates: 18g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Sodium: 800mg | Fiber: 3g
