Coconut Crusted Tofu
Ingredients
-
14
oz
extra firm tofu
-
1
large
egg
-
2
Tbsp
cornstarch
-
1
Tbsp
water
-
Pinch
salt and pepper
-
1
cup
unsweetened coconut flakes
-
2
Tbsp
virgin coconut oil
-
3
oz
sweet chili sauce
Instructions
- Press the tofu by wrapping it in paper towels and placing a weight on top for 30 minutes.
- Cut the pressed tofu into 12 triangles.
- Prepare two bowls: one with whisked egg, cornstarch, water, salt, and pepper; the other with coconut flakes.
- Dip each tofu triangle in the egg mixture, then coat with coconut flakes.
- Heat coconut oil in a skillet and cook half of the tofu triangles until brown and crispy on both sides.
- Remove cooked tofu and repeat with the remaining triangles.
- Serve with sweet chili sauce for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
451
Total fat
32.6g
Total carbohydrates
24.83g
Total protein
13.63g
Sodium
443.7mg
Cholesterol
186mg
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