Coconut Crusted Tofu with Sweet Chili Sauce

By this point in the winter I think we’ve all reached our quota of soups and casseroles. I love a good three-bean chili as much as the next gal, but variety is the spice of life.

I want to eat something that will remind me of summer. Are you counting down the days like I am? Cold weather and I are not friends. Send in the food reinforcements!

Ingredients

For the Coconut Crusted Tofu

• 14 ounces extra-firm tofu
• 1/4 cup soy sauce
• 1/4 cup coconut sugar
• 1 small lime, juiced
• 1/2 tablespoon fresh ginger, grated
• 2 tablespoons whole wheat flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking powder
• 3 tablespoons cold water
• 1/2 cup panko breadcrumbs
• 3/4 cup shredded coconut (sweetened or unsweetened)
• 1/4 cup vegetable or canola oil, for frying

For the Sweet Chili Sauce

• 1/2 cup coconut cream (from a 15-oz. can of full-fat coconut milk)
• 2 tablespoons pineapple juice
• 2 teaspoons lime juice
• 1 teaspoon chili garlic sauce

Instructions

1. 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.
2. 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.
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