Description
Crispy coconut tofu dances with zesty snap peas in this mouthwatering fusion of textures and flavors. Silky tofu meets crunchy coconut coating, drizzled with sweet apricot glaze, promising a delightful culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Main Proteins:
- 1 (14-ounces/397 grams) block extra-firm tofu, drained
- 2 large eggs
Coating and Breading:
- 1/3 cup instant flour (such as Wondra)
- 1 cup sweetened shredded coconut
- 2/3 cup panko breadcrumbs
- 1 tablespoon + 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
Salad and Glaze Ingredients:
- 12 ounces (340 grams) sugar snap peas
- 1 cup chopped fresh cilantro
- 1/4 cup rice vinegar
- 3 tablespoons apricot preserves
- 3 tablespoons water
- Kosher salt, to taste
- 1 pinch red pepper flakes
Instructions
- Heat oven to 400°F and prepare a foil-lined baking sheet for optimal crispy tofu preparation.
- Cut tofu into uniform 1/2-inch sticks, carefully removing excess moisture using paper towels and seasoning with salt.
- Create three separate coating stations: one with flour, another with egg and red pepper flakes whisked together, and a third with coconut and panko mixture moistened with olive oil.
- Coat tofu pieces systematically by first dredging in flour, then dipping in egg mixture, and finally pressing into coconut-panko blend to ensure complete coverage.
- Arrange coated tofu sticks on prepared baking sheet, ensuring they are not touching each other for even browning.
- Bake for 25 minutes, rotating the pan midway to achieve golden, crisp exterior, checking for consistent coloration.
- Prepare snap pea salad by whisking rice vinegar and olive oil in a large mixing bowl.
- Trim and halve snap peas, then gently toss with cilantro in the vinegar mixture, seasoning with salt.
- Create apricot dipping sauce by combining apricot preserves, water, additional rice vinegar, red pepper flakes, and salt in a small bowl.
- Plate crispy tofu alongside fresh snap pea salad and serve with zesty apricot sauce for dipping.
Notes
- Pat tofu dry thoroughly to ensure maximum crispiness and prevent soggy results when baking.
- Use extra-firm tofu for the best texture and ability to hold crispy coconut coating.
- Experiment with different gluten-free alternatives like almond flour or cornmeal for coating to make recipe celiac-friendly.
- Add a sprinkle of nutritional yeast into coconut mixture for extra umami and cheesy flavor boost without dairy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg