Coconut Crusted Tofu With Pineapple Salsa

This Coconut Crusted Tofu with Pineapple Salsa is a delightful dish that combines the flavors of Wallis and Futuna cuisine with a modern twist. The crispy coconut crust adds a delicious crunch to the tender tofu, while the fresh pineapple salsa brings a burst of tropical sweetness to every bite.

Coconut Crusted Tofu With Pineapple Salsa

Ingredients

  • 1 block of firm tofu, drained and pressed
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup diced fresh pineapple
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon honey or agave nectar

Instructions

  1. In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
  2. Cut the pressed tofu into 1-inch thick slices, then dredge each slice in the flour, shaking off any excess.
  3. Dip the tofu slices into the coconut mixture, pressing gently to adhere the coating to all sides.
  4. In a large skillet, heat oil over medium heat. Add the coated tofu slices and cook for 3-4 minutes on each side, or until golden brown and crispy.
  5. In a separate bowl, combine the diced pineapple, red onion, cilantro, lime juice, and honey to make the salsa.
  6. Serve the coconut crusted tofu with the pineapple salsa on top.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
320
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Shallow dish Large skillet Cutting board Knife Mixing bowls

Tools

Spatula Tongs

Serving suggestions

This dish pairs well with a side of steamed jasmine rice or a fresh green salad.

Tips & tricks

For extra crispy tofu, you can double coat the tofu slices in the coconut mixture before frying.

Cost

$12