Crispy Coconut Tofu
Crispy Coconut Tofu

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crispy coconut tofu. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Crispy Coconut Tofu is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Crispy Coconut Tofu is something which I have loved my whole life. They are fine and they look fantastic.

Elevate simple baked tofu with this crispy coconut crusted tofu recipe that can be made in the oven or air fryer! Easy to make and is delicious served solo with a sweet chili dipping sauce or tossed in salads and buddha bowls. This is the tofu you never knew you needed.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook crispy coconut tofu using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Crispy Coconut Tofu:
  1. Get 1 firm tofu block of extra
  2. Take coconut oil tofu for frying
  3. Prepare 1/2 cup cornstarch
  4. Take 1 garlic tbl powder
  5. Get 1 tsp salt
  6. Take 3 coconut tbl shredded
  7. Get Noodles :
  8. Prepare Egg noodles Fresh (ramen) - not the dried crap
  9. Prepare 1 large handful spinach of fresh
  10. Get 1 handful grape / cherry tomatoes
  11. Get 1/2 onion diced
  12. Make ready 1 soy sauce tbl
  13. Take olive oil
  14. Prepare a few basil leaves

Then place slices in coconut-panko mixture, pressing gently to adhere. Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once. For the crispy tofu: Cut the tofu in cubes.

Instructions to make Crispy Coconut Tofu:
  1. Drain the tofu. Wrap the tofu in paper towels and dry the tofu as best you can. Sometimes I wrap the tofu in paper towels and place something heavy on it overnight in the fridge to really get excess moisture out.
  2. Cut the tofu in bite sized pieces. Combine the cornstarch garlic powder, salt and coconut in a bowl. Toss the tofu in the bowl coating really well.
  3. In a pan heat about 3 tbl coconut oil over medium high heat, add about half of the tofu pieces and brown on all 4 sides. Repeat with the second half of coated tofu.
  4. When you are on the seperate batch of tofu, move the tofu to one side of the pan and on the other side, add the tomatoes and onions. Cook the vegetables until blistered and soft.
  5. In a seperate pot heat water until boiling then add the ramen just until it starts to seperate.
  6. Drain the ramen and toss the spinach, a drizzle of olive oil, and soy sauce with the ramen until the spinach wilts. Then add and toss the tomatoes and onions.
  7. Arrange the ramen on a dish and top with tofu. Slice a few basil leaves and sprinkle on top.
  8. That is some good comfort food!

Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.

So that’s going to wrap it up with this special food crispy coconut tofu recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!