Crispy Coconut Tofu Snap Peas (Print Version)
# Ingredients:
→ Proteins
01 -
1 (14-ounce) block extra-firm tofu, drained
→ Breading
02 -
1/3 cup instant flour (such as Wondra)
03 -
2 large eggs
04 -
1 cup sweetened shredded coconut
05 -
2/3 cup panko breadcrumbs
→ Produce
06 -
12 oz sugar snap peas (approx. 3 cups)
07 -
1 cup chopped fresh cilantro
→ Condiments & Sauces
08 -
3 tbsp apricot preserves
09 -
1/4 cup rice vinegar
→ Oils & Seasonings
10 -
1 tbsp + 1 tsp extra-virgin olive oil
11 -
1/4 tsp red pepper flakes, plus a pinch
12 -
Kosher salt, to taste
13 -
3 tbsp water
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with foil. Slice the tofu from the short side into 1/2-inch-thick sticks. Gently press between paper towels to remove excess moisture. Season tofu with salt.
02 -
Place flour in a shallow bowl. In a second bowl, whisk eggs with 1/4 tsp red pepper flakes. In a food processor, pulse coconut and panko until roughly chopped. Transfer to a third bowl and toss with 1 tbsp olive oil.
03 -
Dip tofu sticks in flour, then in egg mixture, letting excess drip off, and finally press into the coconut mixture to coat. Arrange on prepared baking sheet.
04 -
Bake for 25 minutes, rotating the pan halfway through, until tofu is golden and crispy.
05 -
While tofu bakes, whisk 2 tbsp rice vinegar with 1 tsp olive oil in a large bowl. Trim and halve snap peas; add to bowl along with cilantro. Season with salt and toss well.
06 -
In a small bowl, whisk apricot preserves, 3 tbsp water, remaining 2 tbsp vinegar, and a pinch of red pepper flakes and salt.
07 -
Serve crispy coconut tofu with snap pea salad and apricot dipping sauce.
# Notes:
01 -
For crispier tofu, ensure it's thoroughly dried before breading.
02 -
The apricot glaze can be made ahead and stored in the refrigerator for up to 3 days.