Coconut Tofu with Spicy Sauce #vegetarian #dinner

Before I start sharing my fixation for this formula and flavor blend, I have to reveal to you a story… about how I really LOST this formula. Like, I physically lost the record that had every one of my notes, estimations and guidelines…

I was feeling really driven while pressing for my west coast journey two or three weeks back. Which means, I pressed all my blogging stuff (PC, scratch pad, plans, and so forth.). Indeed, I know, I most likely ought NOT have overpacked (genuinely, who carries a hard drive with them for a multi day trip!?). Be that as it may, any individual who realizes me sees how over set i up can be !

Anyway, I thought I carried this Coconut Tofu with Spicy Sauce formula with me… however I didn't. I looked all over while I was away. Nothing. I didn't freeze a lot of presently however, on the grounds that I figured, it's most likely at home some place.

Also Try Our Recipe : PEANUT TOFU WITH COCONUT RICE

Ingredients
For the Coconut Tofu

14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)
1/4 cup all purpose flour
1/4 cup almond milk
1 egg
1/2 cup bread crumbs
1 cup sweetened coconut flakes
1/2 cup vegetable oil for pan frying
Salt and pepper to taste

For the Spicy Sauce

1/2 cup mayonnaise
1 1/2 tablespoons Sriracha
1/4 teaspoon ginger

Instructions
For the Coconut Tofu

Whisk milk and egg in a small bowl to make an egg wash.
Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate
Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.

For the Spicy Sauce