Sweet Chili Coconut Crusted Tofu with Mango Salsa
Ingredients
- 1 16 oz block extra firm tofu
Dry coating mix
- 1/4 C coconut flour
- 2 TBSP tapioca flour (or cornstarch)
- pinch of salt
Batter mixture
- 1 C coconut milk
- 1 lime, juiced
- 1 TBSP sriracha
- 1 TBSP coconut aminos (or soy sauce)
- 1 TBSP sweetener of choice
- 1/2 tsp powdered ginger
- 1/2 tsp garlic powder
Coconut crumb coating
- 1/2 C unsweetened shredded coconut
- 1/2 C GF bread crumbs
Cabbage slaw
- 2 C red cabbage
- 1/4 red onion
- 1/2 C cilantro
- 1 tsp 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 C cilantro
- 1 garlic clove
- 1/2 C cherry tomatoes
- 1 lime, juiced
- 1/2 tsp salt and pepper
- 1/2 tsp cumin
Accompaniments
- Rice
- Sweet Chili Sauce
Preparation
Press the tofu for 10 minutes and slice into strips.
Arrange three bowls with the dry coating mix, batter mixture, and coconut crumb coating ingredients.
In the order listed, roll each tofu strip in the first bowl, dredge in the second bowl, and coat in the third bowl by shaking.
Place the coated tofu on a parchment-lined baking sheet and spray lightly with oil if desired.
Bake in a 375-degree oven for 30 minutes until slightly golden and crisp.
Prepare the cabbage slaw and mango salsa by combining their respective ingredients.
Serve the coconut crusted tofu over rice, with mango salsa and cabbage slaw, drizzled with sweet chili sauce.
Notes
Serves 4.
