Sweet Chili Coconut Crusted Tofu with Mango Salsa
Ingredients
Tofu main
- 1 16 oz block extra firm tofu
Tofu coating - first bowl
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour or cornstarch
- pinch of salt
Tofu coating - second bowl
- 1 cup coconut milk
- 1 lime, juiced
- 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
Tofu coating - third bowl
- 1/2 cup unsweetened shredded coconut
- 1/2 cup gluten-free bread crumbs
Cabbage slaw
- 2 cups red cabbage, finely sliced
- 1/4 red onion, thinly sliced
- 1/2 cup cilantro, finely chopped
- 1 teaspoon sweetener of choice
- salt and pepper
Mango salsa
- 2 yellow mangos, chopped
- 1/2 red onion, chopped
- 1 jalapeno, chopped
- 1 red bell pepper, chopped
- 1 firm avocado, chopped
- 1/4 cup cilantro, chopped
- 1 garlic clove, pressed
- 1/2 cup cherry tomatoes, chopped
- 1 lime, juiced
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon cumin
Accompaniments
- Rice
- Sweet chili sauce
Preparation
Press the tofu for 10 minutes, then slice into slabs and cut into strips.
Arrange three bowls with the coating ingredients as specified.
Coat each tofu strip by rolling in the first bowl, dredging in the second bowl, and coating in the third bowl, then shake to coat evenly and place on a parchment-lined baking sheet. Lightly spray with oil if desired.
Bake in a 375-degree oven for 30 minutes or until golden and crisp.
Prepare the cabbage slaw and mango salsa by combining their respective ingredients.
Serve the baked tofu over rice, topped with mango salsa and cabbage slaw, and drizzle with sweet chili sauce.
