Coconut Crusted Tofu is hands-down, my favourite way to enjoy tofu. I used to be a ‘tofu-hater’ until I tried fried Coconut Tofu for the first time, and since then, I have played with a recipe until I created what is now my go-to favourite for Tofu night. Here is my recipe for Coconut Baked Tofu:
1 Block of Tofu
3 Tbsp Soy Sauce
1 Tsp Chili Sauce
2 Tbsp Lime Juice
2 Tbsp Brown Sugar
2 Tbsp Whole Wheat Flour
2 Tbsp Corn Starch
1 tsp Baking Powder
1/4 Cup Cold Water
1/2 Cup Shredded Coconut
1/2 Cup Breadcrumbs
Cut tofu into cubes or rectangles.
Press tofu between paper towels to squeeze out water.
Mix the Soy Sauce, Chili Sauce, Lime Juice, Brown Sugar, and Water, in a shallow container.
Add tofu and ensure that each piece is sitting in the marinade.
Let sit for 1-2 hours, flipping halfway to ensure both sides soak up flavour.
Preheat oven to 350’
In a small bowl, mix together Corn Starch, Flour, Baking Soda and Cold Water.
In another bowl, mix together the coconut and breadcrumbs.
Remove tofu pieces from marinade and dip in flour batter, then roll in coconut breadcrumbs.
Place breaded Tofu onto parchment lined baking sheet.
Bake tofu for 25-30 minutes, flipping at the halfway mark.