Coconut Tofu Recipes

COCONUT CURRY TOFU

Steps:

• Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

COCONUT CRUSTED TOFU WITH SWEET CHILI SAUCE

Steps:

• Press the tofu with several layers of paper towel to remove as much water as possible. Cut the tofu into ½-inch slabs and press with paper towels again.
• To prepare the marinade, first combine the soy sauce and coconut sugar in a small mixing bowl. Microwave in 15-second intervals, stirring in between, until the coconut sugar dissolves. This should take less than a minute. Add the lime juice and fresh ginger. Whisk to combine.
• Transfer the tofu to a shallow baking dish and pour in the marinade. Move the pieces around so each is completely coated. Cover and place in the fridge for at least two hours, flipping the pieces over and recovering with the marinade half way through. Put your can of coconut milk in the refrigerator at this time, too.
• While the tofu is marinating, prepare the batter. Combine the flour, cornstarch, baking powder and water in a medium mixing bowl. Whisk to combine. Set in the fridge until you're ready to cook the tofu.
• Once the tofu is done marinating, remove it from the refrigerator along with the can of coconut milk. Pour the panko breadcrumbs and shredded coconut onto a large plate and use your hands to mix it up. Remove the batter from the fridge and stir. The texture should be similar to pancake batter. If it's too thick, add another teaspoon of cold water. Line another large plate with a layer of paper towels and set it next to the stove.
• Heat ¼ cup of vegetable or canola oil in a large non-stick skillet over medium-high heat. When hot, the oil should glide easily across the pan. Take the first piece of tofu and dip it in the batter. Shake gently to remove any excess, and then dredge it through the panko/coconut mixture so it's coated on all sides. Carefully place it in the skillet - it should sizzle right away. If it doesn't, your oil isn't hot enough yet.
• Coat each piece of tofu in batter, followed by the panko/coconut mixture. Working in batches, cook tofu for about 3 minutes on each side, until crispy and golden brown. Transfer cooked tofu pieces to the paper towel-lined plate to absorb excess oil. You may need to switch out the oil halfway through if there's a lot of debris floating around in it. Those little coconut flakes burn quickly!
• While the tofu cools, prepare the sauce. Flip the can of coconut milk upside down and open it from the bottom. Pour off the liquid and scoop ½ cup of the solid coconut cream into a blender. Add the pineapple juice, lime juice, and chili garlic sauce. Blend until smooth. Alternatively, you can whisk the sauce by hand in a small mixing bowl. Adjust flavors to taste.
• Serve tofu warm with a drizzle of sweet chili sauce and a squeeze of lime, if desired.

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

COCONUT CRUSTED TOFU

Steps:

• Pre-heat oven to 400 F.
• In a shallow bowl combine the soy sauce, coconut sugar and ginger. Add in the cubed tofu and toss in the marinate. Let it sit for 5 minutes.
• In a bowl mix together the non dairy milk, lime juice, gluten free flour, garlic powder and salt. In another bowl, combine the panko and coconut shreds.
• Dip the tofu into the batter then into the coating and place on a prepared baking tray. Bake for 15 minutes and then flip the tofu and bake for another 10-15 minutes, or until golden brown.
• Serve with sweet chili sauce, lime juice or with a grain bowl!
• Follow all instructions above. Instead of baking, place tofu pieces into air fryer at 400 F for 7 minutes. Flip the tofu pieces and then bake for another 5-7 minutes, or until crispy and golden brown.

EASY VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

THAI BAKED TOFU AND COCONUT RICE

Steps:

• Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
• Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
• Bake in the preheated oven for 40 minutes, flipping halfway through.
• Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
• Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve tofu and rice with spinach sauce on side for dipping.

COCONUT TOFU

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.

COCONUT RED CURRY WITH TOFU

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
• Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
• While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
• Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
• Serve curry over jasmine rice and garnish with fresh cilantro.

EASY COCONUT CURRY TOFU

Steps:

• Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
• While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
• Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
• Serve with brown rice and garnish with extra cilantro.