Saturday, June 15, 2013

Coconut Crusted Thai Tofu with Mango Salsa

Thinking about the the coconut coating on "Bang Bang Shrimp" that is served at a local restaurant, I have wanted to make something similar. The following is ab-SEW-lutely scrumptious! The Mango Sauce and Peanut Dipping Sauce put this dish over the top!

Coconut Crusted Thai Tofu with Mango Salsa

1 block tofu, pressed overnight
¼ - ½ cup shredded coconut

2 Tbsp liquid aminos
2 Tbsp rice wine vinegar
1-2 Tbsp lime Juice
½ tsp Thai curry paste
1/8 tsp Garlic powder
Combine marinade ingredients.

Peanut Dipping Sauce
1 Tbsp peanut butter
1 Tbsp lime juice
1 Tbsp tahini sauce
Remaining marinade sauce
Combine Peanut dipping sauce ingredients and refrigerate.

Mango Salsa
1 mango, cubed
1-2 Tbsp lime juice
2 Tbsp cilantro, minced
¼ cup onion, minced
¼ tsp cumin powder
¼ tsp crushed red pepper
Garlic to taste
Combine mango ingredients and refrigerate.

Press Tofu overnight. Prepare Mango Salsa and Peanut Dipping Sauce.
Cube tofu into small one inch squares. Marinade tofu cubes 1 hour or longer. Drain removing excess marinade reserving liquid. Add marinade liquid to peanut dipping sauce, stir. Carefully add peanut dipping sauce over tofu, add ¼ cup coconut. Gently stir tofu to coat adding additional coconut if needed.
Broil tofu watching closely, turning tofu to toast evenly.
Serve topped with Mango Salsa, Dipping Sauce and a side dish of rice & vegetables.

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