I never realized how polarizing coconut is until I started this blog. I just assumed it was one of those things that everyone loved, like chocolate or peanut butter. But I’ve never had a reader ask for a substitution because they hate either one of those ingredients, whereas people ask me that about coconut all the time. Well, for the record, I absolutely love coconut. And I’m hoping the fact that you’re here means you do too! This is one recipe where I unequivocally can not give you a substitute for coconut. The dish is all about coconut. It has coconut in not one, but three forms (oil, milk, and shreds). Coconut lovers rejoice!
What You’ll Need
Shredded coconut (unsweetened, please!) Cold water Cornstarch Full-fat coconut milk Soy sauce Organic brown sugar Lime juice Sriracha sauce Coconut oil Extra-firm tofu Garlic Scallions Ginger Jalapeño pepper Rice (for serving)
How to Toast Coconut
Toasting coconut brings out the flavor and gives it a little crunch, making it a great topping for this dish. Start by heating up your oven to 350°F and spreading some shredded coconut evenly on a baking sheet. Pop it into the oven and toast it until it turns golden and crispy. This should only take about 4 or 5 minutes, and the coconut can burn easily, so keep a close eye on it!
How to Make Sweet & Sticky Coconut Tofu
Do all of your prep work before you begin cooking. Chop your garlic, scallions, ginger, and jalapeño. To make your sauce, first dissolve your cornstarch in cold water, then add coconut milk, soy sauce, brown sugar, lime juice, and sriracha.
Now heat up some coconut oil in a medium nonstick skillet. Once the oil is hot, add diced tofu in an even layer. Let it cook for about 10 minutes, flipping it a couple of times to get the pieces browned and crispy on all sides. Now push the tofu to the side and add your garlic, the white parts of your scallions, ginger, and jalapeño pepper. Cook the aromatics until they become very fragrant, then flip everything a few times to mix them in with the tofu. Now pour in your sauce, flip everything a few more times, and let it cook until the sauce thickens up.
I like to serve my tofu with some coconut rice, for the ultimate coconut dining experience.
Can this recipe be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce. Shelf life & storage: Store your coconut tofu in a sealed container in the fridge for up to 3 days. Try adding veggies! This recipe makes plenty of sauce, so feel free to add your favorite veggies (stir-fried or steamed). Broccoli, snow peas, and baby bok choy would all be great. Need some extra guidance on cooking perfectly crispy tofu? Check out this post.
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