Coconut Panko Crusted Tofu with Mango Avocado Salad
Ingredients
Tofu
- 1 block extra firm tofu, lightly pressed
- 1/4 cup coconut or other plant milk
- 2 tbsp cornstarch
- Salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup panko bread crumbs
- 1-2 tbsp coconut oil
Mango avocado salad
- 1 mango
- 1 avocado
- 1 small red onion
- 1 jalapeño (seeded for less heat)
- Juice of 1 large lime
- Salt to taste
- A handful of chopped cilantro
Coconut lime rice
- White rice
- Salt
- Coconut water
- Lemon zest
- Lemon juice
Preparation
Finely dice red onion and jalapeño, add both to a bowl, and sprinkle with salt and lime juice.
In a shallow bowl, whisk together cornstarch and coconut milk, and add breadcrumbs and coconut flakes to a second bowl. If coconut flakes are large, pulse them in a food processor until smaller.
Cut tofu in half, then slice each half, and pat dry with a kitchen towel.
Season tofu slices with salt on both sides.
Coat each tofu slice in the cornstarch mixture, then press into the coconut breadcrumbs until fully coated.
Heat coconut oil in a large skillet and fry tofu slices for about 3 minutes per side or until golden.
Peel and cut mango and avocado into medium pieces, and add to the onion-jalapeño mixture along with chopped cilantro.
Serve the tofu and mango avocado salad over the prepared rice.
Rice cooking
Rinse white rice, cook with salt and coconut water instead of water, then stir in lemon zest and lemon juice at the end.
Tips
Toss any leftover coconut panko mix in the hot pan until golden and serve as a crunchy topping.
