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.
Nutrition (per serving)
Get Recipes Delivered
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 tbsp peanut sauce
- 1/4 cup + 1 tsp vegetable oil*
- Salt*
Nutrition (per serving)
Get Recipes Delivered
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-servings: use 2 cups water)
Meanwhile, 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-servings: 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-servings: use ½ cup 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-servings: use ½ cup vegetable oil)
Add peanut sauce and 2 tbsp water to same skillet and simmer until hot, about 1 minute. (4-servings: use ¼ cup water)
Divide rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Enjoy!
SIMILAR RECIPES
Sesame Orange Tofu with Roasted Green Beans & Sticky Rice
Thai Peanut Flatbreads with Roasted Tofu & Herby Carrot Salad
