Description of this recipe: This Crispy Coconut Tofu recipe delivers an exciting blend of textures and flavors, transforming humble tofu into a culinary delight. Crispy on the outside thanks to a coconut and panko crust, and tender on the inside, this tofu is paired with a refreshing snap pea salad tossed in a light vinaigrette. The dish is further elevated by a sweet and tangy apricot glaze, which complements the savory and slightly sweet notes of the tofu and salad. It’s a vibrant, plant-based meal that’s both satisfying and healthful.
Why you will love this recipe:
This recipe is a winner for so many reasons! First, it’s incredibly delicious. The combination of crispy coconut, fresh snap peas, and sweet apricot creates a symphony of flavors that will tantalize your taste buds. Second, it’s a healthy and nutritious option that’s packed with plant-based protein. It’s perfect for vegetarians, vegans, or anyone looking to incorporate more meatless meals into their diet. Third, the recipe is versatile and can be adapted to your liking. You can easily adjust the level of spiciness, swap out the snap peas for other vegetables, or use a different type of glaze. Lastly, it’s visually appealing. The golden-brown tofu, vibrant green salad, and glossy apricot glaze make for a stunning presentation that’s sure to impress.
Ingredients:
- 1 (14-ounce) block extra-firm tofu, drained
- Kosher salt, to taste
- 1/3 cup instant flour (such as Wondra)
- 2 large eggs
- 1/4 tsp red pepper flakes, plus a pinch
- 1 cup sweetened shredded coconut
- 2/3 cup panko breadcrumbs
- 1 tbsp + 1 tsp extra-virgin olive oil
- 1/4 cup rice vinegar
- 12 oz sugar snap peas (approx. 3 cups)
- 1 cup chopped fresh cilantro
- 3 tbsp apricot preserves
- 3 tbsp water
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with foil. This ensures that the tofu will cook evenly and prevents it from sticking to the pan. The foil also makes for easy cleanup.
Step 2: Slice the tofu from the short side into 1/2-inch-thick sticks. Gently press between paper towels to remove excess moisture. Season tofu with salt. Slicing the tofu into sticks allows for maximum surface area for crisping. Pressing out the excess moisture is crucial for achieving a crispy exterior. Salting the tofu at this stage helps to season it from the inside out.
Step 3: Place flour in a shallow bowl. In a second bowl, whisk eggs with 1/4 tsp red pepper flakes. This sets up the dredging station for the tofu. The flour helps the egg adhere to the tofu, while the red pepper flakes add a touch of heat.
Step 4: In a food processor, pulse coconut and panko until roughly chopped. Transfer to a third bowl and toss with 1 tbsp olive oil. Pulsing the coconut and panko in a food processor creates a more even texture and ensures that the coconut doesn’t burn during baking. Tossing with olive oil helps the mixture to brown and crisp up nicely.
Step 5: Dip tofu sticks in flour, then in egg mixture, letting excess drip off, and finally press into the coconut mixture to coat. Arrange on baking sheet. This is the dredging process. Ensure that each piece of tofu is fully coated in each layer for the best results. Arrange the tofu in a single layer on the baking sheet to promote even cooking.
Step 6: Bake for 25 minutes, rotating the pan halfway through, until tofu is golden and crispy. Rotating the pan ensures that the tofu cooks evenly on all sides. Keep an eye on the tofu and adjust the cooking time as needed to prevent burning.
Step 7: While tofu bakes, whisk 2 tbsp rice vinegar with 1 tsp olive oil in a large bowl. Trim and halve snap peas; add to bowl along with cilantro. Season with salt and toss well. This is preparing the snap pea salad. Whisking the rice vinegar and olive oil creates a simple vinaigrette. Trimming and halving the snap peas makes them easier to eat and helps them to absorb the dressing. The fresh cilantro adds a bright, herbaceous flavor.
Step 8: In a small bowl, whisk apricot preserves, 3 tbsp water, remaining 2 tbsp vinegar, and a pinch of red pepper flakes and salt. This is making the apricot glaze. The water thins out the preserves, while the vinegar adds tanginess and the red pepper flakes add a touch of heat. The salt balances the sweetness of the apricots.
Step 9: Serve tofu with snap pea salad and apricot dipping sauce. Arrange the crispy coconut tofu on a plate, alongside a generous portion of the zesty snap pea salad. Serve the sweet apricot glaze in a small bowl for dipping.
COOKING Rating:
- Ease of Preparation: Medium
- Flavor Complexity: High
- Healthiness: High
- Kid-Friendly: Medium (adjust red pepper flakes to taste)
Serving Suggestions:
- Serve as a main course with a side of brown rice or quinoa.
- Add the tofu and salad to a wrap or pita for a quick and easy lunch.
- Serve as an appetizer at a party.
- Garnish with toasted sesame seeds or chopped green onions.
Tips:
- For extra crispy tofu, press it for longer to remove as much moisture as possible. You can use a tofu press or simply wrap the tofu in paper towels and place a heavy object on top.
- Don’t overcrowd the baking sheet, as this will steam the tofu instead of allowing it to crisp up.
- If you don’t have instant flour, you can use regular all-purpose flour.
- Feel free to experiment with different types of nuts or seeds in the coating, such as chopped almonds, cashews, or sesame seeds.
- If you don’t have apricot preserves, you can use another type of fruit preserve, such as peach or orange.
- Adjust the amount of red pepper flakes to your liking.
- Make the apricot glaze ahead of time and store it in the refrigerator until ready to use.
- The snap pea salad can also be made ahead of time, but add the cilantro just before serving to prevent it from wilting.
- If you’re short on time, you can use pre-cut snap peas and pre-chopped cilantro.
- For a gluten-free version, use gluten-free panko breadcrumbs and tamari instead of soy sauce.
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Nutritional Information: (Per serving, approximate)
Calories: 450 Protein: 20g Sodium: 300mg
Conclusion
This Crispy Coconut Tofu with Zesty Snap Pea Salad and Sweet Apricot Glaze is a delightful and innovative dish that’s sure to impress. It’s a perfect blend of textures and flavors, offering a crispy, savory, sweet, and refreshing experience in every bite. Whether you’re a tofu aficionado or a tofu skeptic, this recipe is guaranteed to change your perception of this versatile ingredient. So, gather your ingredients, follow the steps, and prepare to embark on a culinary adventure that will tantalize your taste buds and leave you wanting more.
Questions and Answers About This Recipe:
Q1: Can I use a different type of tofu?
A: Yes, you can use other types of tofu, but extra-firm tofu is recommended for its ability to hold its shape and crisp up well. If you use a softer tofu, you may need to press it for a longer period to remove excess moisture.
Q2: Can I bake the tofu in an air fryer?
A: Absolutely! Air frying is a great way to achieve extra crispy tofu. Preheat your air fryer to 400°F (200°C) and cook the tofu for about 15-20 minutes, flipping halfway through, until golden brown and crispy.
Q3: I don’t have rice vinegar. What can I substitute?
A: You can substitute rice vinegar with white wine vinegar, apple cider vinegar, or even lemon juice. Keep in mind that the flavor will be slightly different, so adjust the amount to your liking.
Q4: Can I add other vegetables to the snap pea salad?
A: Definitely! Feel free to add other vegetables such as shredded carrots, sliced cucumbers, or chopped bell peppers to the snap pea salad. Just be sure to adjust the amount of dressing accordingly.
Q5: Is this recipe suitable for meal prepping?
A: Yes, this recipe is great for meal prepping. The tofu and salad can be stored separately in the refrigerator for up to 3 days. Add the cilantro to the salad just before serving to prevent it from wilting. You can also make the apricot glaze ahead of time and store it in the refrigerator. Reheat the tofu in the oven or air fryer before serving to restore its crispiness.
