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

Coconut Tofu

with Crunchy Date Slaw & Peanut Sauce

Tags: High-Protein, Chef's Choice, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
860
FAT
34g
CARBOHYDRATES
111g
PROTEIN
35g


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INGREDIENTS

  1. ½ cup sushi rice
  2. 2 oz dates, finely chopped
  3. 1 lime, juiced
  4. 6 oz shredded red cabbage
  5. 2 tbsp sesame seeds (divided)
  6. ⅓ cup toasted coconut, finely chopped
  7. ¼ cup panko breadcrumbs
  8. ¼ cup cornstarch
  9. 14 oz organic extra firm tofu, drained and patted dry
  10. 2 tbsp peanut butter
  11. 2 tsp tamari
  12. 2 tbsp sweet chili sauce
  13. ¼ cup + 1 tsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, soy, tree nut (coconut), wheat
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
860
FAT
34g
CARBOHYDRATES
111g
PROTEIN
35g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the sushi rice

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

2
Prepare the crunchy date slaw

Add dates, lime juice, red cabbage, just 1 tsp sesame seeds, 1 tsp vegetable oil, and a pinch of salt to a medium bowl. Toss the crunchy date slaw.

3
Prepare the coconut crust

Add remaining sesame seeds, coconut, and panko breadcrumbs to a plate, and mix.

4
Crisp the tofu

In a small bowl, combine cornstarch and ¼ cup cold water and whisk. Cut tofu into 8 slices and toss in the cornstarch mixture, remove, and press into the coconut breadcrumbs. Heat ¼ cup vegetable oil in a large nonstick skillet over medium heat. Add 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. TIP: If the breaded tofu is getting too dark, lower the heat slightly.

5
Make the peanut sauce

Add peanut butter, tamari, sweet chili sauce, and 2 tbsp water to a small bowl and whisk the peanut sauce.

6
Serve

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

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