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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. 14 oz organic extra firm tofu
  3. 2 oz 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. 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, 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

View Full Nutrition Label


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

Pat tofu dry and cut into 8 slices. Finely chop the dates, removing the pits. Halve and juice the lime. Add chopped 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

Chop the toasted coconut on a cutting board. Add remaining sesame seeds, chopped coconut, and panko breadcrumbs to a plate, and mix. In a separate bowl, combine cornstarch and ¼ cup cold water and whisk. TIP: Instead of chopping the toasted coconut, you can also seal it in a ziplock bag and crush it with a rolling pin or mug.

4
Crisp the tofu

Toss sliced tofu 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 your breaded tofu is getting too dark, lower the heat slightly when cooking the other side.

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

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