Coconut "Fried" Tofu

In my pre plant-based life, I used to make a coconut fried shrimp that was to die for. While tofu is not shrimp and I no longer deep fry anything, this dish is mildly reminiscent of that delicious memory. I prefer to cook these in an air-fryer, but they are also good baked in the oven.

This dish can be served as a main dish or as an appetizer paired with my dipping sauce (scroll down for recipe). Here are a few dinner suggestions: Serve with veggie pineapple fried rice, sautéed Bok Choy, curried vegetables, on top of a salad, or with curried black eyed peas.

Serves 2-4

Ingredients:

• 1 block firm or extra-firm tofu, drained

• 3-4 tbsp. coconut aminos

• 2 tbsp. Entube Indian Curry Chili Paste

• 2 tsp arrowroot powder

• About 1 cup shredded unsweetened coconut (if making tofu sticks) OR fine macaroon unsweetened coconut (if making appetizer cubes)

Instructions:

1. Preheat oven to 400 degrees.

2. Drain and press the liquid out of the tofu. Pat dry.

3. For tofu sticks, cut the tofu into strips. Cut block in half lengthwise, then cut widthwise into strips (like fish sticks).

4. For appetizer cubes: Cut the tofu into cubes.

5. Set the strips or cubes in a marinating dish and toss with the arrowroot powder.

6. Whisk together the curry paste and coconut aminos (start with 3 tbsp and use the 4th tbsp if you need more marinade) and pour it over the tofu. Toss and let marinate for at least 1 hour. I have marinated mine overnight before.

7. Roll each strip or cube of tofu in the shredded coconut (for strips) or fine macaroon coconut (for cubes) until sufficiently covered on all sides.

8. Optional: Lightly spray the tofu with olive oil and put the oily side down on the air-fryer grill to prevent sticking. If cooking in the oven, place the tofu on a parchment lined tray with oil side up.

9. If cooking in oven, bake for 20 minutes or until browned. If using an air-fryer, cook at 360 degrees until browned (about 10 minutes).

10. Enjoy with my dipping sauce (see recipe below) or a store bought dipping sauce (or just plain).

Dipping Sauce

Whisk together the following:

• 1-2 tbsp soft creamy peanut butter

• 2 tbsp coconut aminos

• 1 tsp garlic powder

• 1 tbsp sriracha sauce (I use Yellowbird Blue Agave Sriracha which helps to give the sauce a sweet and sour sauce taste)

Sprinkle with red pepper flakes if you like it extra spicy. Thin with water, if necessary. Adjust seasoning to taste.