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Coconut Tofu with Crunchy Date Slaw & Peanut Sauce
2 or 4 Serving Dinner

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.

Tags: High-Protein Less Prep Chef's Choice High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
960
FAT
40g
CARBOHYDRATES
119g
PROTEIN
38g

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INGREDIENTS

  1. 1/2 cup quinoa speckled rice
  2. 2 oz California dates, chopped
  3. 1 lime, juiced
  4. 6 oz shredded red cabbage
  5. 1 tbsp white sesame seeds (divided)
  6. 1/2 cup toasted coconut, crushed in bag
  7. 1/2 cup panko breadcrumbs
  8. 1/4 cup cornstarch
  9. 10 oz organic extra firm tofu, drained, patted dry and cut into 6 planks
  10. 6 tbsp Thai peanut sauce
  11. 2 tbsp vegetable oil
  12. Salt
  13. Pepper
Allergens: peanut, sesame, soy, tree nuts (coconut), wheat
Tools: Aluminum foil, Small saucepan with lid, Large nonstick skillet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
960
FAT
40g
CARBOHYDRATES
119g
PROTEIN
38g

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INSTRUCTIONS

1
Make the rice

Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to boil, cover, and reduce heat to low. Cook until water is absorbed and grains are tender, 13 to 15 minutes.

2
Prepare the slaw

Meanwhile, combine dates, lime juice, cabbage, just 1 tsp sesame seeds, and a pinch of salt in medium bowl and toss slaw.

3
Prepare the coconut crust

Combine remaining sesame seeds, coconut, and breadcrumbs on plate and mix. In medium bowl, whisk together cornstarch and ¼ cup cold water.

4
Fry the tofu

Toss tofu in cornstarch mixture and press into coconut breadcrumbs. Heat 2 tbsp vegetable oil in large nonstick skillet over medium heat. Place coated tofu in skillet and cook, undisturbed, until browned, about 3 to 4 minutes per side. Transfer to plate, sprinkle with salt, and cover loosely to keep warm. Wipe skillet clean.

5
Serve

Whisk together peanut sauce and 2 tbsp hot water in small bowl. Divide rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Enjoy!

6
CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

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