OVEN FRIED COCONUT CRUSTED TOFU

These tasty morsels are marinated in a garlic ginger marinade, dipped in batter and coconut panko mixture then oven fried for their crispy crunchy coconut flavor.

Ingredients

• 3 16oz packages firm tofu (I used house foods organic tofu from Costco)

• 2 tbsp olive oil for pan

Marinade

• 1 1/2 cups low sodium tamari

• 1/2 cup coconut sugar

• juice of 4 limes

• 1 thumb ginger, grated

• 6 cloves garlic, minced

Batter

• 1/2 cup flour (used brown rice flour)

• 1/2 cup cornstarch(for that extra crispy crunch)

• 1/2 cup milk (used unsweetened almond milk)

Flour mixure

• 1 cup panko breadcrumbs(I used GF)

• 1 1/2 cups unsweetened shredded coconut (used Bobs Red Mill)

Directions

Remove tofu from containers and drain water. Turn tofu on its side and cut in half, lay it flat slice into thirds. Cover baking sheet with towel, place paper towel on top and lay sliced tofu on top. Cover with another towel, put something with weight on it (I use a couple cook books) this will help release water from tofu. Refrigerate while pressing, at least1 hour, overnight if you have the time.

To make marinade: add 1 1/2 cups tamari, 1/2 cup coconut sugar to a jar and shake to dissolve sugar, add lime juice, ginger and garlic, shake to mix well.

Remove pressed tofu from baking sheet, slice each section into 3 pieces and place in shallow dish and pour in marinade, cover and place in refrigerator for at least an hour, turning pieces over 1/2 way through marinating time to thoroughly cover tofu.

Prepare batter and crumb mixture: Add 1/2 cup flour and 1/2 cup cornstarch to bowl and mix, stir in 1/2 cup almond milk, add more if needed.

In a shallow dish place panko breadcrumbs and coconut, combine well.

Preheat oven to 425

Prepare a baking tray with oil. Dip tofu into batter then in breadcrumb mixture and press into tofu, place on baking tray. Bake for 15 minutes, flip tofu and bake for another 10-15 minutes, or until crispy and golden.

Serve with fresh lime juice and chili garlic sauce or add to a rice bowl with veggies.

Make extra for a snack, lunch or another dinner. Taste yummy cold too!