Coconut Crusted Tofu With Peanut Sauce

Easy, delicious, and nutritious recipe that is a recreation of “coconut shrimp”.

It’s the perfect sweet and salty combination. Loaded with protein and flavor.

This dish is great to serve as an appetizer when you are hosting. It’s elegant and has a great crunchy texture on the outside and soft on the inside.

Ingredients

1 package of extra firm organic tofu cut into cubes, 14 oz / 397 g

1 cup sweet chili sauce

1 cup unsweetened coconut flakes

1 cup panko breadcrumbs

Peanut sauce:

1 cup smooth organic peanut butter

1/4 cup sweet chili sauce

1 1/2 cups of coconut water

+Salt

+pepper

Directions

In a mixing bowl, add the cubed tofu and the sweet chili sauce - make sure it's covered.

Let it marinate for a couple of hours or overnight.

Next, heat oven to 375 F.

In another mixing bowl combine the coconut flakes and the breadcrumbs.

Dip the tofu in the breadcrumbs / coconut flakes mixture and place on a cooling rack over a baking sheet. (that way it will get crunchier in the oven and will cook evenly).

Cook for about 15-20 minutes or until golden brown.

Dip in the peanut sauce and serve.

In the picture, I decorated the plate with some black salt over the peanut sauce.

Peanut Sauce:

Add all the ingredients to a saucepan on low heat and whisk until combined and smooth.

Great as a dipping sauce for veggies too!