Coconut Crusted Tofu with Mango Avocado Salad & Sweet Chili Sauce
With crunchy coconut, creamy avocado, sweet mango, and a tangy chili sauce, this will have your taste buds firing! Not to mention its loaded with:
Plant protein (yay, soy!)
Healthy fats (thanks, avo!)
Lots of vitamins, minerals, and antioxidants (pretty much everything!)
Fiber (gracias mango and avo!)
We're always looking for new ways to enjoy tofu and this one will definitely be added to the rotation. If you want to feel like you've been whisked away to the Caribbean, give this sucker a try!
1 block extra firm tofu, lightly pressed
1/2 cup canned coconut milk, mixed well
3 Tbsp corn starch
Salt to taste
3/4 cup unsweetened coconut flakes
2-3 tbsp EVOO
1 small red onion
1 jalapeño (optional)
Juice of 1 lime
Salt to taste
Handful fresh cilantro
1/2 cup sweet chili sauce (can be found in the "Asian" section of the grocery store)
1 tsp chili garlic hot sauce (optional)
1 tsp garlic powder
juice of 1 lime
Finely dice red onion and jalapeño. Peel avocado and mango and cube. Add everything to a bowl and sprinkle with salt and lime juice. Chop cilantro and toss. Set aside.
In a shallow bowl, whisk together cornstarch and coconut milk. In another bowl add coconut flakes. If flakes are very large, pulse them in a food processor until smaller in size.
Take pressed tofu, and cut in half and then cut each one in half again so that you have 4 thin slices. Then cut those into squares and either leave as is or cut again into triangles.
Season both sides with salt.
Add each slice to cornstarch mix, then press them into coconut breadcrumbs until coated on all sides.
Heat oil in a large skillet (I use my cast iron) on medium to medium-high heat and fry tofu on both sides for about 5 minutes or until golden. Keep an eye as they can go from golden to burned quickly.
Chili sauce -
While cooking tofu, in a bowl mix together sweet chili sauce, chili garlic hot sauce, garlic powder, and lime juice.
As your plating, feel free to sprinkle some extra coconut on top of, well. everything... and enjoy!
Compliments to The Plant-Based Traveler for the tofu inspo and The Buttered Gnocchi for the sauce inspo!