Sweet Chili Coconut Crusted Tofu with Mango Salsa
Ingredients
- 1 16 oz block extra firm tofu
Breading bowl 1
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour or cornstarch
- pinch of salt
Breading bowl 2
- 1 cup coconut milk (full fat, canned)
- 1 lime, juiced
- 1 tablespoon sriracha
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon sweetener of choice (e.g., swerve)
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
Breading bowl 3
- 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 to taste
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
Serving components
- Rice
- Sweet chili sauce
Preparation
Press the tofu for 10 minutes and slice into strips.
Arrange three bowls with the breading ingredients in the specified order.
Coat each tofu strip by rolling in bowl 1, dredging in bowl 2, and then coating in bowl 3.
Place the coated tofu on a parchment-lined baking sheet and spray lightly with oil if desired.
Bake in a 375 degree Fahrenheit 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.
