• YuHua Golnick

Coconut Crusted Tofu With Sweet and Sour Sauce (Vegan)

Elevate simple pan fried tofu with this fragrant coconut flakes. Easy to make and delicious, especially with this homemade sweet and sour sauce!

When I first took a bite of this coconut encrusted tofu with the sweet and sour sauce, it took me back to Hawaii for some reason. Maybe its the pineapple juice in the sauce or maybe it's the coconut flakes?


If you are looking for ways to spice up your tofu game, I would suggest making this dish. It is the perfect dish to serve as a main entree or as finger food.


Coconut Crusted Tofu With Sweet and Sour Sauce (Vegan)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 8-10 pieces


INGREDIENTS:

Sweet and sour sauce:

  • 2 tbsp ketchup

  • 1 tsp soy sauce

  • 2 tbsp rice vinegar

  • 1/2 cup canned pineapple juice

  • 2 tsp cornstarch with 6 tsp water

Tofu:

  • 5 oz tofu cut into semi-thick blocks

  • 1/4 cup oil for pan frying

Batter:

  • 1/2 cup flour

  • 1/4 tsp baking powder

  • salt

  • 1 1/4 cup water

Coating:

  • 1 cup or more panko

  • 1/2- 1 cup unsweetened coconut flakes

INSTRUCTIONS:

Sweet and sour sauce:

  1. To prepare sauce, whisk all of the ingredients together and bring to a simmer until sauce thickens.

  2. Set aside and allow to cool.

  3. Ca be stored up to a week in the refrigerator.

Coconut encrusted tofu:

  1. Whisk all of the ingredients for batter together and set aside to rest.

  2. Prepare coating by mixing the panko and coconut flakes together.

  3. Drain tofu and pat dry. Cut tofu into 8-10 semi-thick pieces.

  4. Dip the tofu pieces into batter and coat with coconut-panko mixture.

  5. Heat a pan with oil over medium low heat.

  6. Drop coated tofu pieces and cook until golden brown on each side.

  7. Repeat with the remaining tofu pieces.

  8. Serve hot with sweet and sour sauce.


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