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.
Coconut Tofu
Ingredients:
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
Dipping Sauce:
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.
Oooh this looks so good! I really want to try it but I don’t know if it would be the same with mushrooms.
Yuo know Mandy, that sounds like a great idea! I’ve had breaded and fried mushrooms before, so I think it might actually turn out really good 🙂
Oooh that looks AWESOME!
Thank you Jeni!
sounds delicious – I have a favourite crumbed nuggets I bake in the oven with a spray of oil – would be willing to try this baked – love love love coconut!
Thank you Johanna! When I was posting this recipe I had thought about experiementing with baking these because I love them, but don’t make them that often due to them being fried. I was thinking that I might cut the tofu into strips and instead of making a batter I would make a flour and non-dairy milk wash before dredging them in the shredded coconut. I think I am going to try that and update this post with the results.
This recipe looks delicious!
Thank you 🙂
I have to make this! Yum.
Thank you so much and I hope you enjoy!
This looks so delicious, the photo alone is making my mouth water!
Thank you Liz for the compliment! I had actually been upset that I couldn’t take a better photo and that was the only one that came out decent. I’m still trying to improve my food photo taking skills 🙂
OMG, I need to make this!! Thank you for sharing.
Thank you Phoenix and thank you for stopping by my blog!
Oh man, you beat me to it! I was totally going to make this, but ran out of time this weekend. Your recipe looks better though, so I’m glad you did. Bookmarked!
Thank you Angela! I hope you enjoy it and I would love to see your recipe also 🙂
Hi. I’ve made this the other day and loved it! My non-veg husband loved it too, which is a very good sign 🙂 I’ve posted a photo on my blog if you’d like to have a look.
thank you for sharing!
Hi Smoochpanda! Thank you for trying my recipe and I am so glad that you and your husband enjoyed it! I it definitely one of my favorites 🙂