COCONUT TOFU

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Coconut Tofu image

Provided by Kerry Conan

Categories     Appetizer     Bake     Vegetarian     Coconut     Tofu     Carrot     Healthy     Cilantro     Soy Sauce     Lettuce     Self     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

1/2 cup rice vinegar
1/2 cup coconut milk
2 tablespoons red miso
1 block firm tofu, cut into 16 pieces
1/2 cup ground unsweetened coconut
1/2 cup rice flour
Canola oil cooking spray
1/4 cup tamari (or soy sauce)
2 tablespoon sugar
1 tablespoon chopped ginger
1/2 teaspoon red pepper flakes
1 bunch cilantro, Thai basil or mint
4 medium carrots, grated
16 whole lettuce leaves

Steps:

  • Combine vinegar, milk and miso in a bowl. Add tofu to milk mixture. Cover and chill for 2 hours. Heat oven to 400°F. Line a baking sheet with parchment paper. Combine coconut and flour and coat tofu. Place on sheet. Coat with cooking spray and bake until golden, 35 to 45 minutes, turning and coating other side after 20 minutes. Whisk tamari, sugar, ginger, pepper flakes and 1 cup hot water in a bowl. Wrap tofu, cilantro and carrots in lettuce and dip in tamari sauce.

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