Tropical Coconut Pineapple Tofu
Ingredients
Tofu
- 1 block (16oz) super firm tofu
- 1/4 cup neutral oil
Batter
- 3/4 cup cornstarch
- 1/3 cup coconut milk (from a can)
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 2 tbsp maple syrup or agave
- 1 tbsp ginger, grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper (optional)
Coating
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded coconut
- 1 tsp sea salt
Sauce
- 1/2 cup pineapple juice
- 3 tbsp coconut cream
- 1 1/2 tbsp sriracha (optional)
- 1 tbsp cornstarch
- 1/4 cup cold water
- 1/2 cup pineapple chunks (optional)
Preparation
Cut the tofu into cubes and if using extra firm tofu, press it first to remove excess water.
In a bowl, combine all the batter ingredients and whisk until smooth and similar in thickness to pancake batter, then add the tofu cubes and stir to coat.
In a large bowl, combine the coating ingredients.
Working in batches, add the battered tofu cubes to the coating mixture, shaking off excess batter first, and shake the bowl until the cubes are coated on all sides.
Heat the oil in a skillet until shimmery, then add the coated tofu cubes and fry until golden and crispy on all sides, about 1 minute per side, and set aside.
In a pot, combine the pineapple juice, coconut cream, and sriracha if using, then bring to a boil and reduce to a simmer.
Dissolve the cornstarch in the cold water to make a slurry, whisk it into the sauce, and cook until thick enough to coat the back of a spoon, about 3-4 minutes, then remove from heat.
Add the crispy tofu and pineapple chunks to the sauce and stir until well coated.
