Coconut Tofu
with Crunchy Date Slaw & Peanut Sauce
Planks of tender tofu are coated in crispy breadcrumbs and coconut flakes. Bright purple-red cabbage, sesame seeds, and sticky dates create a crunchy, sweet slaw. Bold Thai peanut sauce makes for a nutty dipping sauce.
INGREDIENTS
- 1/2 cup quinoa speckled rice
- 2 oz California dates, chopped
- 1 lime, juiced
- 6 oz shredded red cabbage
- 1 tbsp white sesame seeds (divided)
- 1/2 cup toasted coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup cornstarch
- 10 oz organic extra firm tofu, drained, patted dry, and cut into 6 planks
- 6 oz gluten-free Thai peanut sauce
- 1/4 cup + 1 tsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until water is absorbed and grains are tender, 13 to 15 minutes. (4-serving meal: use 2 cups water)
Combine dates, lime juice, cabbage, just 1 tsp sesame seeds, 1 tsp vegetable oil, and a pinch of salt in medium bowl and toss the slaw. (4-serving meal: use 2 tsp sesame seeds, 2 tsp vegetable oil)
Combine remaining sesame seeds, coconut, and breadcrumbs on plate and mix. In small bowl, whisk together cornstarch and ¼ cup cold water. (4-serving meal: use ½ cup cold water)
Heat ¼ cup vegetable oil in large nonstick skillet over medium heat. Toss tofu in cornstarch mixture and press into coconut breadcrumbs. Place in skillet and cook until browned, about 3 to 4 minutes per side. Transfer to plate, sprinkle with salt, and cover loosely to keep warm. Wipe skillet clean. (4-serving meal: use ½ cup vegetable oil)
Add peanut sauce and 2 tbsp water to same skillet and simmer until hot, about 1 minute. (4-serving meal: use ¼ cup water)
Divide rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Enjoy!
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Thai Peanut Flatbreads with Roasted Tofu & Herby Carrot Salad
Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
