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.
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
- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Cut the pressed tofu into 1-inch thick slices, then dredge each slice in the flour, shaking off any excess.
- Dip the tofu slices into the coconut mixture, pressing gently to adhere the coating to all sides.
- 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.
- In a separate bowl, combine the diced pineapple, red onion, cilantro, lime juice, and honey to make the salsa.
- 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