Anyone up for some crispy coconut crusted tofu? I personally love tofu but I know a lot don’t really like it—but I really believe it’s how you prepare and cook your tofu! Tofu absorbs flavor and marinades really well if given enough time to marinate so this time around I left it to marinate for an hour or so for it to really absorb the flavors!
I paired these coconut crusted tofu with vegan bagoong (shrimp paste) rice, sliced tomatoes, green mangoes, an apple mango salsa, calamansi, and some coriander!
You may not have access to calamansi, which is Philippine lime, but you can go ahead and use some lemon or lime for this recipe.
I’m really happy on how these turned out so will be sharing the tofu and bagoong fried rice recipes below.
Enjoy!
Crispy Coconut Crusted Tofu
Good for 2 servings
1 block extra firm tofu (around 240g, sliced into cubes)
Oil for frying
Marinade:
2 tbsp soy sauce
2 1/2 tbsp coconut sugar
1 tbsp lime/lemon juice
Batter:
1 1/2 tbsp all purpose flour
1 tbsp corn starch
1/8 tsp baking powder
2 1/2 tbsp water
Coating:
1/3 cup bread crumbs
1/2 cup desiccated coconut
Steps:
Drain the tofu and cover in a paper towel. Place on a flat surface and put a plate on top of it for water to deep out. Slice into cubes/shape of choice.
Leave to marinate in the marinade mixture for at least 30 minutes.
While tofu is marinating, prepare the batter by mixing all the ingredients until a thick mixture is formed.
Mix the bread crumbs and coconut for the coating.
Prepare your set-up starting from tofu, batter, and coating.
Remove tofu from the marinade and then place into the batter mixture. Coat well using your left hand.*
Using the same hand, transfer to the coating mixture and coat well using your right hand.*
Repeat these steps for the remaining tofu.
Heat around 1/3 cup oil on a skillet/pan. Once hot (you can place in some bread crumbs to see if it bubbles), cook the tofu on eat side for 3 minutes or until golden brown.
Best enjoyed while hot!
Vegan Bagoong (Shrimp Paste) Rice
2 cups cooked rice of choice
2 tbsp vegan bagoong (shrimp paste) – I used mine from The Vegan Mom PH
1 tbsp oil
2 cloves garlic, minced
In a pan, heat the 1 tbsp oil.
Add in the garlic and sauté until cooked.
Add in the bagoong and rice. Mix well.
Cook for another 2-3 minutes over medium heat. Enjoy while hot!
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