Recipe Coconut Crusted Tofu with Chilli Lime Sauce
Gluten-free option
Protein-packed
Nut-free option
Easy peasy
Kid-friendly
Entertaining
Lazy dinners
Main meals
Snacks
Sauces & dips
If you still think tofu is a flavourless block of boring, we challenge you to give this one a whirl. The tofu’s crispy, nutty coating provides an excellent vehicle for its zesty pal, the chilli lime sauce.
You will need
Serves 2
- 300 g firm silken tofu, cut into 12 cubes
- 1/2 cup cornflour
- 1/2 cup coconut milk
- 1 cup desiccated coconut
- 1 teaspoon salt
- 1 teaspoon Sichuan peppercorns, crushed
- 1 1/2 tablespoons sesame oil*
Chilli Lime Dipping Sauce
- 1/4 cup sweet chilli sauce
- 1 1/2 tablespoons lime juice
- 2 teaspoons brown sugar
- 1/2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon water
Directions
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Step 1
Mix salt and peppercorns with flour.
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Step 2
Spread flour and coconut over two separate plates and pour coconut milk into a bowl.
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Step 3
Coat tofu in flour, dip in coconut milk and then coat in desiccated coconut.
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Step 4
Heat oil in a large frying pan over medium heat. Fry tofu on each side until golden.
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Step 5
To make the dipping sauce, mix all ingredients together in a small bowl.
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Step 6
Serve tofu on a platter with dressing on the side.
Hot tip!
*Use a good quality sesame oil that isn’t toasted. Toasted sesame oil will result in a flavour that is too strong.
