top of page

Coconut-Crusted Tofu in Sweet Chili Sauce


This dish is a perfect plant-based weeknight dinner. It takes about 20 minutes to make, and it’s packed with sweet and spicy flavours. It’s a combination of crunchy and chewy textures! Make sure to save this recipe for later 💚


🍽 Serves 2-3

🕘 20 minutes



Ingredients


Batter:

  • 1 pack of tofu (I used @tonzu.nz )

  • ½ cup of coconut milk

  • 1 tsp Mirin/ rice wine vinegar

  • ½ tsp salt

  • 1 tsp garlic powder

  • 3 Tbsp cornstarch


Coating:

  • 1/2 cup panko breadcrumbs

  • 3/4 cup shredded coconut


Sauce:

  • 5 Tbsp good quality sweet chili sauce

  • 3 Tbsp soy sauce/tamari sauce

  • 1 tsp Mirin/rice wine vinegar

  • 1 tsp grated ginger

  • 2 cloves of garlic (minced)


To serve:

  • Spring onion

  • Steamed broccoli

  • Sesame seeds


Instructions

  1. Prepare the ingredients.

  2. In a small bowl, combine all the batter ingredients and set aside.

  3. In a shallow bowl, combine panko breadcrumbs with shredded coconut.

  4. To make the sauce: In a medium bowl, combine sweet chili sauce, soy sauce, mirin, ginger and garlic.

  5. Drain the tofu by patting it with a tea towel. Cut it into small, approx. 1 cm cubes.

  6. Heat a large frying pan to medium and pour vegetable oil.

  7. Dip cubes of tofu in the batter and then the coating.

  8. Fry tofu cubes until crispy and golden on each side. Approx. 2-3 minutes per side.

  9. In the meantime steam the broccoli.

  10. Remove the tofu onto a paper towel to drain from excess oil.

  11. Place the tofu into a dry frying pan. Pour the sauce and mix until the tofu is evenly coated.

  12. Serve with rice of your choice, steamed broccoli, spring onion and sesame seeds.




Comentarios


bottom of page