Baked Coconut Crusted Tofu with Thai Chili Sauce

• Produce

  • 6 cloves Garlic

• Refrigerated

  • 2 350 gram blocks Tofu, organic firm or extra firm

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 1 bottle Thai sweet chili sauce

• Baking & Spices

  • 1 tbsp Salt
  • 2 1/4 tbsp Turmeric
  • 2/3 cup Wheat bran

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

• Liquids

  • 1/4 cup Water

Found on whattheheckdoieatnow.com

Description

Ingredients

• 2 350 gram blocks of organic firm or extra firm tofu
• For the Marinade:
• 1 can of coconut milk
• ¼ cup water
• 2 tbsp turmeric
• 1 tbsp salt
• 6 cloves of garlic, pressed
• For the Crust:
• 1 cup unsweetened shredded coconut
• ⅔ cup wheat bran
• ½ tsp turmeric
• To Dip:
• 1 bottle of Thai Sweet Chili Sauce

Directions

• Add your tofu to a tofu press for about 20 minutes to remove any excess water so that your tofu can absorb the marinade.
• Cut your tofu blocks by first cutting them in half (from top to bottom), flipping each half on its side and cutting each half into 6 equal slabs.
• Poke each slab a couple of times with a fork to allow the marinade to seep in.
• Mix your marinade in a large dish by adding your coconut milk, ¼ of water to thin (you wont need this if youre using light canned coconut milk), 2 tbsp turmeric, 1 tbsp salt and 6 pressed cloves of garlic.
• Place the tofu into the marinade and gently flip them until every piece is covered.
• Marinate for about an hour.
• Preheat your oven to 400 F (200C).
• Prepare a baking sheet with parchment paper.
• Prepare your crust ingredients in one small to medium sized bowl. Mix your shredded coconut, wheat bran and turmeric and mix to combine.
• Once your tofu has marinated remove one piece at a time and with a butter knife scrape off any chunks that may be sticking to it.
• Drop each slab into the bowl with the crust ingredients, flip to ensure even coating and place on your baking sheet.
• Continue until all of the pieces are coated.
• Cover the baking sheet with tented foil (you dont want the crust to stick to the foil) and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes or until the coating is golden and crunchy.
• Remove from the oven and serve with Thai Sweet Chili Sauce for dipping.