Coconut Coated Thai Tofu
When it comes to creating a flavorful and exotic dish that will tantalize your taste buds, look no further than our delightful recipe for Coconut Coated Thai Tofu. This dish combines traditional Thai flavors with a crispy coconut coating that will leave you craving more. The crispy tofu paired with the sweet and tangy Thai sauce makes for a perfect meal that will transport you to the streets of Thailand. Let's dive into the recipe and create a culinary masterpiece in the comfort of your own kitchen.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
Cut the tofu into bite-sized cubes and set aside.
-
In a shallow dish, combine the shredded coconut, cornstarch, salt, pepper, and garlic powder. Mix well.
-
Dip each tofu cube into the coconut mixture, ensuring it is evenly coated on all sides. Place the coated tofu on the prepared baking sheet.
-
Bake the tofu in the preheated oven for 25-30 minutes, or until the coconut coating is crispy and golden brown.
-
While the tofu is baking, prepare the Thai sauce. In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sriracha, garlic, and ginger. Cook over medium heat until the sugar has dissolved and the sauce has slightly thickened.
-
In a separate pan, heat the vegetable oil over medium-high heat. Add the baked tofu to the pan and pour the Thai sauce over it. Gently toss the tofu in the sauce until it is well coated and heated through.
-
Serve the Coconut Coated Thai Tofu over cooked white rice, garnished with sliced green onions and sesame seeds.
Nutrition Facts
Serving size: 1 serving- Calories
- 380 kcal
- Total Fat
- 22 g
- Saturated Fat
- 16 g
- Cholesterol
- 0 mg
- Sodium
- 1050 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 4 g
- Sugars
- 9 g
- Protein
- 15 g
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the tofu into bite-sized cubes and set aside.
3. In a shallow dish, combine the shredded coconut, cornstarch, salt, pepper, and garlic powder. Mix well.
4. Dip each tofu cube into the coconut mixture, ensuring it is evenly coated on all sides. Place the coated tofu on the prepared baking sheet.
5. Bake the tofu in the preheated oven for 25-30 minutes, or until the coconut coating is crispy and golden brown.
6. While the tofu is baking, prepare the Thai sauce. In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sriracha, garlic, and ginger. Cook over medium heat until the sugar has dissolved and the sauce has slightly thickened.
7. In a separate pan, heat the vegetable oil over medium-high heat. Add the baked tofu to the pan and pour the Thai sauce over it. Gently toss the tofu in the sauce until it is well coated and heated through.
8. Serve the Coconut Coated Thai Tofu over cooked white rice, garnished with sliced green onions and sesame seeds.