Coconut Crusted Tofu With Mango Salsa

This Coconut Crusted Tofu with Mango Salsa is a delightful Hawaiian-inspired dish that brings together the tropical flavors of coconut and mango with the versatility of tofu. It's a perfect combination of crispy, savory, and sweet, making it a great addition to any meal.

Vegan Gluten Free Main Course Hawaiian Coconut Tofu Mango Hawaiian Cuisine
Coconut Crusted Tofu With Mango Salsa

Ingredients

  • 1 block of firm tofu, pressed and cut into 1-inch cubes
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs, beaten (or substitute with non-dairy milk for vegan option)
  • 2 ripe mangoes, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno, seeded and finely chopped
  • 2 tablespoons lime juice
  • Salt to taste

Instructions

  1. In a shallow dish, combine the shredded coconut, panko breadcrumbs, garlic powder, salt, and black pepper.
  2. Place the flour in another shallow dish.
  3. Dip each tofu cube into the flour, then into the beaten eggs, and finally coat with the coconut mixture, pressing gently to adhere.
  4. Heat oil in a large skillet over medium heat. Cook the coated tofu cubes for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
  5. In a bowl, combine the diced mangoes, red onion, cilantro, jalapeno, lime juice, and salt to make the mango salsa.
  6. Serve the coconut crusted tofu with the mango salsa on the side.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
20g
Fat
12g

Supplies

Shallow dish Large skillet Bowl

Tools

Knife Cutting board Whisk

Serving suggestions

Serving suggestions: Serve the coconut crusted tofu with a side of steamed white rice and a refreshing tropical fruit salad.

Tips & tricks

Tips: Make sure to press the tofu well to remove excess moisture before cutting and coating to achieve a crispy texture.

Cost

$12