COCONUT TOFU WITH SNAP PEA SALAD

Coconut Tofu with Snap Pea Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 14-ounce block extra-firm tofu, drained
Kosher salt
1/3 cup instant flour (such as Wondra)
2 large eggs
1/4 teaspoon red pepper flakes, plus a pinch
1 cup sweetened shredded coconut
2/3 cup panko breadcrumbs
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/4 cup rice vinegar
12 ounces sugar snap peas (about 3 cups)
1 cup chopped fresh cilantro
3 tablespoons apricot preserves

Steps:

Preheat the oven to 400 degrees F and line a baking sheet with foil. Slice the tofu from a short side into 1/2-inch-thick sticks. Press the tofu pieces gently between paper towels to remove the excess water, then season generously with salt.
Place the flour in a shallow baking dish. Whisk the eggs and 1/4 teaspoon red pepper flakes in another shallow dish. Pulse the coconut and panko in a food processor until roughly chopped; transfer to a third shallow dish and toss with 1 tablespoon olive oil. Dip the tofu pieces in the flour, shaking off any excess, then dip in the egg mixture, letting the excess drip off, and press in the coconut mixture to coat. Arrange on the prepared baking sheet. Bake, rotating the pan halfway through, until the tofu is golden brown, about 25 minutes.
Meanwhile, whisk 2 tablespoons vinegar with the remaining 1 teaspoon olive oil in a large bowl. Trim the snap peas and halve crosswise, adding them to the dressing as you go. Add the cilantro, season with salt and toss. In a small bowl, whisk the apricot preserves, 3 tablespoons water, the remaining 2 tablespoons vinegar and a pinch each of red pepper flakes and salt. Serve the tofu with the snap pea salad and apricot dipping sauce.

Nutrition Facts : Calories 430, Fat 18 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 401 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 19 grams, Sugar 20 grams