Sweet Chili Coconut Crusted Tofu Bowl
Ingredients
- 1 16 oz block extra firm tofu
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour or cornstarch
- pinch of salt
- 1 cup coconut milk
- 1 lime
- 1 tablespoon sriracha
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon sweetener of choice
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
- 1/2 cup unsweetened shredded coconut
- 1/2 cup gluten-free bread crumbs
Cabbage slaw
- 2 cups red cabbage
- 1/4 red onion
- 1/2 cup cilantro
- 1 teaspoon sweetener of choice
- salt and pepper
Mango salsa
- 2 yellow mangos
- 1/2 red onion
- 1 jalapeno
- 1 red bell pepper
- 1 firm avocado
- 1/4 cup cilantro
- 1 garlic clove
- 1/2 cup cherry tomatoes
- 1 lime
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
Serving
- Rice
- Sweet chili sauce
Preparation
Press the tofu for 10 minutes and slice into strips.
Arrange three bowls with the dry mix, wet mixture, and coconut coating ingredients as specified.
Roll each tofu strip in the first bowl, dredge in the second bowl, and coat in the third bowl, then place on a parchment-lined baking sheet.
Bake in a 375 degree Fahrenheit oven for 30 minutes until slightly golden and crisp.
Combine all cabbage slaw ingredients.
Combine all mango salsa ingredients.
Serve the coconut crusted tofu over rice with mango salsa and cabbage slaw, drizzled with sweet chili sauce.
Tips
This can be served as an appetizer or in a bowl as described.
It is vegan, gluten-free, and healthier than fried versions.
