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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 Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
900
FAT
29g
CARBOHYDRATES
130g
PROTEIN
36g

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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
  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 oz gluten-free Thai peanut sauce
  11. 1/4 cup + 1 tsp vegetable oil*
  12. Salt*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: peanuts, sesame, soy, tree nuts (coconut), wheat
Tools: Aluminum foil, Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
900
FAT
29g
CARBOHYDRATES
130g
PROTEIN
36g

Get Recipes Delivered

INSTRUCTIONS

1
Make the rice

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)

2
Prepare the slaw

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)

3
Prepare the coconut crust

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)

4
Fry the tofu

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)

5
Heat the peanut sauce

Add peanut sauce and 2 tbsp water to same skillet and simmer until hot, about 1 minute. (4-serving meal: use ¼ cup water)

6
Serve

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

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