Sunday, October 21, 2012

Coconut Crusted Tofu in Thai Mango Sauce

I have seen a couple versions of this around the net lately and my sister made an attempt at this last week with chicken and said it was great. Here is my go - around.


  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 T lemon juice
  • 1 t sliced fresh ginger
  • 1 t sliced fresh garlic
  • 1 dash of salt

  • 1 package extra firm tofu
  • 1/2 cup soy flour
  • 1/2 cup panko breadcrumbs
  • 3/4 cup shredded coconut
  • vegetable oil for frying

  • 1 cup frozen mango
  • 1/4 cup frozen pineapple
  • 1/2 cup greek yogurt
  • 4 T thai chili sauce
  • 1 dash of salt

  1. Dice tofu into cubes and pat dry
  2. Soak in marinade for at least 1 hour
  3. Combine items for sauce in blender until well mixed
  4. Prepare first bowl with 1/4 cup flour
  5. Prepare second bowl with 1/4 cup flour and enough water to make a thin paste
  6. Prepare third bowl with coconut and breadcrumbs
  7. Dip tofu piece from one bowl to the next until it is crumbed and set on plate to dry
  8. When all pieces have been coated fill the bottom of a pan with oil and heat
  9. Once water sparks out of it you can start frying the tofu
  10. Turn over until all sides are browned and then place on paper towels to dry
  11. Serve with a side of sauce (we served it over couscous and it was fantastic)

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