Crispy Coconut Tofu Tenders 🧡🥥🧡marinated in a sweet chili sauce. Where my coconut lovers at?!? I made this for my fam last night, super delicious- crispy, sweet, & savory 😋 Hope you enjoy the recipe!! I’ll be taking a little IG break this week, enjoying the last bits of summer before fall craziness begins. Thanks for all the love on my pesto stuffed gnocchi. For those that are new around here, welcome👋 I hope you enjoy following along 🙃🥘 What you need: 1 block of extra firm tofu, 1/2 cup sweet chili sauce, 2 1/2 tbl tamari, 2 tsp lime juice, 1/2 cup whole wheat flour, 1 tsp salt, 1/2 tsp black pepper, 1 cup coconut milk, 1 1/2 cups panko, 1/2 cup unsweetened coconut shreds, 1 1/2 tsp smoked paprika, 1 tsp garlic
1️⃣ Slice tofu block in half, take each half & slice in 4 slabs, slice each slab in half (16 pieces) wrap, place in freezer safe container, freeze overnight. (When you Freeze/thaw tofu, the tofu texture becomes “meaty”)
2️⃣ The tofu will be yellow. No worries. Thaw to room temp, then press each slab with a kitchen towel to get out water
3️⃣ Make marinade by whisking together chili sauce, tamari, & lime juice.
4️⃣ Take half the marinade, and marinate tofu pieces at least 1/2 hr
3️⃣While tenders are marinating, set up 3 stations for breading. One bowl with flour/salt/pepper, second bowl with coconut milk/1 tbl marinade,last bowl with Panko/ coconut/paprika/garlic. Line large baking sheet with parchment paper misted with oil
5️⃣Take tofu toss into flour bowl getting all areas, dip into milk bowl shaking off excess, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat.
6️⃣Bake at 375 F for 30 min flipping half way
7️⃣I served my tofu tenders topped with the remaining marinade. 😋😋😋