1400 700 vegan coconuttofu horizontal

Coconut Tofu

with Crunchy Date Slaw and Peanut Sauce

dinner

Hearty Vegetables Tofu Dinner Grain Bowl Seasonal Menu Spring Recipes Winter Recipes High-Protein Thai Nuts
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
820
FAT
30g
CARBOHYDRATES
109g
PROTEIN
34g

MAIN INGREDIENTS

  1. ½ cup sushi rice
  2. 15.5 oz Nasoya® Organic Extra Firm Tofu
  3. 2 oz Medjool dates
  4. 1 lime
  5. 6 oz shredded red cabbage
  6. 2 tbsp sesame seeds
  7. ⅓ cup toasted coconut
  8. ¼ cup panko breadcrumbs
  9. ¼ cup cornstarch
  10. ¼ cup spicy peanut sauce
  11. ¼ cup + 1 tsp vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Make the rice

In a small saucepan, combine the rice, 1 cup (2 cups) water, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.

2
Prepare the slaw

Drain the tofu and pat dry with a towel. Cut into 6 (12) slices. Remove pits from the dates and finely chop the fruit. Halve and juice the lime. In a medium bowl, combine 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. Toss the crunchy date slaw.

3
Prepare the coconut crust

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

4
Fry the tofu

Place a large nonstick skillet over medium heat with ¼ cup vegetable oil. Toss the sliced tofu in the cornstarch mixture and press into the coconut breadcrumbs. Once the oil is hot, place the tofu in the skillet and cook until browned, about 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 add the peanut sauce and 2 tbsp (4 tbsp) water. Simmer until hot, about 1 minute.

6
Serve

Divide the rice and crunchy date slaw between plates. Top with coconut tofu. Serve with peanut sauce for dipping. Enjoy!