1400 700 vegan coconuttofu horizontal

Coconut Tofu

with Crunchy Date Slaw & Peanut Sauce

dinner

Quick and Easy Seasonal Menu Spring Recipes Winter Recipes High-Protein Thai Cabbage Coconut Fruit Hearty Vegetables Lime Nuts Peanuts Tofu White Rice Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
800
FAT
26g
CARBOHYDRATES
113g
PROTEIN
35g

MAIN INGREDIENTS

  1. ½ cup sushi rice
  2. 10 oz Hodo® Organic Firm Tofu
  3. 2 oz dates
  4. 1 lime
  5. 6 oz shredded red cabbage
  6. 2 tbsp sesame seeds
  7. ¼ cup cornstarch
  8. ⅓ cup toasted coconut
  9. ¼ cup panko breadcrumbs
  10. ¼ cup spicy peanut sauce
  11. ¼ cup + 1 tsp (½ cup + 2 tsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: peanut, soy, tree nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the sushi rice

Add the sushi rice, 1 cup (2 cups) water, and a pinch of salt to a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes.

2
Prepare the crunchy date slaw

Pat the tofu dry with a clean kitchen towel and cut into 6 (12) slices. Finely chop the dates, removing the pits. Halve and juice the lime(s). Add the chopped dates, lime juice, red cabbage, just 1 tsp (2 tsp) sesame seeds, 1 tsp (2 tsp) vegetable oil, and a pinch of salt to a medium bowl. Toss the crunchy date slaw.

3
Prepare the coconut crust

Add the cornstarch and ¼ cup (½ cup) cold water to a small bowl and whisk to combine. Add the remaining sesame seeds, toasted coconut, and panko breadcrumbs to a plate and mix.

4
Fry the tofu

Toss the sliced tofu in the cornstarch mixture and press into the coconut breadcrumbs to coat. Heat ¼ cup (½ cup) vegetable oil in a large nonstick skillet over medium heat. Once hot, add the breaded tofu and cook until browned, 3 to 4 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely to keep warm.

5
Heat the peanut sauce

Wipe the skillet clean and return to medium-low heat. Add the peanut sauce and 2 tbsp (4 tbsp) water to the skillet. Simmer until hot, 1 to 2 minutes.

6
Serve

Divide the cooked sushi rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Bon appétit!