Coconut Panko Crusted Tofu with Mango Avocado Salad and Coconut Lime Rice
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 to a second bowl add breadcrumbs and coconut flakes. If the coconut flakes are very large, pulse them in a food processor until smaller in size.
Cut tofu in half, then slice each half, and pat the slices dry with a clean kitchen or paper towel.
Season the tofu slices from both sides with salt.
Dip each tofu slice into the cornstarch mixture, then press into the coconut breadcrumbs until coated on all sides.
Heat coconut oil in a large skillet, and fry the tofu from both sides for about 3 minutes or until golden.
Peel the mango and avocado, cut them into medium-sized pieces, and add to the red onion and jalapeño mixture along with the chopped cilantro.
Cook white rice with salt and coconut water instead of regular water, then add lemon zest and lemon juice at the end.
Serve the tofu and mango avocado salad over the rice.
Tips
Toss any leftover coconut panko mix in the hot pan until golden, and serve it as a crunchy topping.
