Tofu & Coconut, know any good recipes.... ?

Question

i was on vacation and i had this tofu with coconut shavings, like it was fried in coconut shavings any one know of any recipes like that

or something simular.

Answer 1

you could just fry some tofu up in a pan with coconut, oil, and some sugar. try searching Recipes.com.  

Answer 2

Amazing Simple Thai Tofu --

INGREDIENTS

1 (14 ounce) package firm tofu, cut into 3/4 inch cubes

1/3 cup chopped green onion

1 1/2 teaspoons olive oil

1/2 teaspoon sesame oil

1 teaspoon soy sauce

2 teaspoons grated fresh ginger root

1/4 cup chunky peanut butter

3 tablespoons flaked coconut

sesame seeds

DIRECTIONS

Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.

Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.  

Answer 3

Cocnut Fried Tofu

1 package (14-ounce size) extra firm tofu, drained and cut into 2-3 inch slices

1/3 c. lemon juice

1/2 tsp. salt

1/3 tsp. ground ginger

3 tsp. curry powder

2 c. all-purpose flour

2 tsp. baking powder

1 1/4 c. plant milk (soy, rice, etc)

1/2 c. cream of coconut

4 oz. flaked coconut

Peanut oil for frying

Direction:

Marinate tofu in mixture of lemon juice, salt, ginger and curry powder for 1 or 2 hours. Drain well.

Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat tofu with remaining flour; dip in prepared batter, then dip lightly into flaked coconut. Fry in deep hot (350 to 375 degrees) for about 2-3 minutes.

Coconut-Crusted Tofu with Peach-Lemongrass Salsa

3 medium peaches, peeled, pitted and diced

1-2 jalapenos, preferably red, seeded and minced

1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)

1 tablespoon chopped fresh basil

1 tablespoon brown sugar

1 tablespoon rice-wine vinegar

3/4 teaspoon salt, divided

1/3 cup unsweetened flaked coconut

2 tablespoons flour

2 tablespoons cornstarch

1 14-ounce package extra-firm water-packed tofu, drained

2 tablespoons canola oil, divided

Directions:

1. Preheat oven to 400°F. Set a wire rack on a large baking sheet.

2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.

3. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.

Coconut Curry Tofu

    *   2 bunches green onions

    * 1 (14 ounce) can light coconut milk

    * 1/4 cup soy sauce, divided

    * 1/2 teaspoon brown sugar

    * 1 1/2 teaspoons curry powder

    * 1 teaspoon minced fresh ginger

    * 2 teaspoons chile paste

    * 1 pound firm tofu, cut into 3/4 inch cubes

    * 4 roma (plum) tomatoes, chopped

    * 1 yellow bell pepper, thinly sliced

    * 4 ounces fresh mushrooms, chopped

    * 1/4 cup chopped fresh basil

    * 4 cups chopped bok choy

    * salt to taste

Directions:

  1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

   2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

   3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.