Mmmmm…Coconut Tofu. Totally unhealthy, but oh so good! I think these little fried bites of scrumptiousness are the perfect food for game day and take care of the savory/sweet craving all in one. I almost always have a bunch leftover, so what I do is freeze them for later and pop them in the oven at 350 ͦF for about 10 minutes to crisp them up again.
2 16oz Packages of Extra-Firm Tofu, Frozen, Thawed and then Pressed
Salt and Pepper
1 Cup plus 2 Tablespoons All-Purpose Flour
1 Cup Cornstarch
¼ Teaspoon Sea Salt
1 Tablespoon Baking Powder
½ Teaspoon Cajun Seasoning
1 ¼ Cups Cold Water
2 – 3 Cups Shredded Coconut
Oil for Frying
½ Cup Apricot Preserves
2 ½ Tablespoons Dijon Mustard
Here’s what I do:
Heat oil to 350 ͦ F.
Cut the tofu into 1-inch cubes and sprinkle with salt and pepper. In a large bowl, mix together the flour, cornstarch, sea salt, baking powder and Cajun seasoning. Whisk in the cold water until the batter is smooth.
Place the shredded coconut into a shallow bowl or plate. Dip a couple of the tofu cubes into the batter, (I usually do four at a time) making sure to coat completely and then dredge the tofu in the coconut. Fry the tofu until golden brown and place on a brown paper bag or a baking sheet lined with paper towels.
For the dipping sauce: Mix together the apricot preserves and Dijon mustard in a small bowl and serve alongside the tofu.