Coconut Tofu with Curry Dipping Sauce
Stir-Fried Rice
Seared/Steamed Brussel Sprouts
These would make an excellent appetizer at a party -- snack-sized and the dipping sauce is packing some heat.
Coconut Tofu with Curry Dipping Sauce
1 block of extra firm tofu cut into 32 pieces
1 tbs. tamari
Marinate the tofu strips in tamari for 15 minutes.
Then we used the three pan method.
Pan one:
3/4 cup of all-purpose flour
2 tsp. smoked paprika
2 tsp. black pepper
mix all the ingredients together
Pan two:
1 tbs cornstarch
2 tbs. water,
1/8 tsp. green curry paste
mix together until a slurry forms
Pan three:
1 cup of unsweetened coconut flakes
Roll the tofu in the seasoned flour, then the cornstarch slurry, finally in the coconut flakes. Be sure to press down a bit on the coconut to make sure it coats the tofu completely.
Deep-fry the tofu in peanut oil @ 385F for 4-5 minutes until golden brown.
Green Curry Dipping Sauce
1/2 cup of coconut milk
2 tsp. of curry paste (or to taste)
1/2 tsp palm sugar
1 tsp. tamari
Combine all the ingredients in a small sauce pan and heat.
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