Baked Crispy Coconut Tofu
Coconut tofu combines savory marinated tofu crusted with a simple coconut breading that transforms tofu into a delightful addition to a salad, dinner meal or party time appetizer! Serve up crispy baked tofu with your favorite sauce for dipping or on its own!
Servings 4 people
Calories 234kcal
Ingredients
Tofu and marinade
- 14 ounces tofu, extra firm drained well
- 1 tablespoon white miso
- 1 tablespoon rice wine vinegar
- 3 tablespoon soy sauce
- 1 lime juiced
- 1 teaspoon sesame oil
- 2 teaspoon fresh ginger minced
- 2 cloves garlic chopped
- Sriracha or sambal oelek to taste
Breading mixture
- ¼ cup corn starch
- ½ cup shredded coconut
- ¼ cup panko
- 2 tablespoons black sesame seeds
Instructions
Press & Marinate Tofu
- Press the tofu for 15 minutes prior to marinating it. You can use a tofu press or make your own with the tofu wrapped in a towel and placed between two plates with a heavy object on top to weigh it down.
- While the tofu presses, mix together the miso, rice wine vinegar, soy sauce, lime juice, sesame oil, garlic and ginger. Add a few drops of Sriracha or sambal oelek to marinade until it reaches your desired spiciness.
- After pressing, slice the tofu into ¼ inch pieces and then into 1” squares. Place it into a container with a lid and pour the marinade over the tofu.
- Allow to marinate for at least 15 minutes in the refrigerator. Turn container over several times while marinating to ensure that all the tofu gets coated.
Bread tofu
- Preheat the oven to 400 degrees about 10 minutes before you are ready to cook tofu.
- Place half the coconut into a blender or food processor and process until it is a finer consistency as this will make the breading process easier. Combine the coconut, cornstarch, panko and sesame seeds in a bowl.
- Remove the tofu from marinade. Dip each piece of tofu in the coating. Place on a baking tray lined with parchment paper.
- When all the tofu is coated, place into a 400 degree oven and bake for 20 minutes or until slightly browned turning over halfway during cooking time.
Notes
- Press the Tofu. This step is essential because it presses out any excess water in the tofu. This prevents dilution of the marinade making the tofu more flavorful.
- Breading the Tofu. Use one hand (either the right or left) to pick up the tofu from the marinade and use the opposite hand to dip it into the breading. This keeps the breading from sticking to your fingers! This way you don't need to stop and wash your hands frequently or waste the breading mixture.
- Time Saving Tip: Press the tofu overnight and then marinate the tofu during the day in the refrigerator to save some time.
Nutrition
Calories: 234kcal | Carbohydrates: 20g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1009mg | Potassium: 307mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 3mg
