Crispy Coconut Crusted Tofu

with sugar snap peas

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy, Tree Nuts

Vegetarian
A note about serious food allergies

Nobody does crispy tofu better; we've crusted the delicate veggie delight a thousand different ways, but this is the best by a hot mile. And hot does its work here, with a sambal-mayonnaise that adds a note of heat to the perfectly fried (by you) with the crunch of panko and the sweetness of the coconut. The combination of the two will send your taste buds to an heavenly realm.

In Your Box (serves 2)

  • 6 fl. oz. Canola Oil
  • Info
    12 oz. Extra Firm Tofu
  • Info
    2 oz. Flour
  • Info
    ¼ cup Sweetened Flaked Coconut
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1½ oz. Mayonnaise
  • 2 tsp. Sambal
  • 6 oz. Snap Peas
  • 1 Lime
  • ¾ cup Jasmine Rice
  • Nutrition (per serving)

  • Calories
    946
  • Carbohydrates
    114g
  • Fat
    41g
  • Protein
    29g
  • Sodium
    1193mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Tofu
    1

    Prepare the Tofu

    Line a plate with a paper towel. Cut tofu into 6-8 slices across the width. Place tofu on towel-lined plate and top with more paper towels. Press gently but firmly to remove moisture. Set aside at least 5 minutes.

  • Step 2 - Cook Rice and Prepare Ingredients
    2

    Cook Rice and Prepare Ingredients

    Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, pull strings from sugar snap peas like a zipper. Halve lime lengthwise. Cut one half into wedges and juice the other half. In a mixing bowl, combine sambal (to taste), 2 tsp. lime juice, and mayonnaise. Set aside.

  • Step 3 - Roast the Snap Peas
    3

    Roast the Snap Peas

    Place sugar snap peas on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into peas. Roast in hot oven until lightly browned, 6-8 minutes. While snap peas roast, bread tofu.

  • Step 4 - Bread the Tofu
    4

    Bread the Tofu

    Place canola oil in a large non-stick pan over medium heat. Combine flour and ½ cup water in another mixing bowl. Combine coconut and panko in a third mixing bowl. Dip tofu slices in flour-water mixture, coating completely and letting excess drip off. Then place slices in coconut-panko mixture, pressing gently to adhere. Place coated tofu slices on a plate.

  • Step 5 - Fry the Tofu
    5

    Fry the Tofu

    Line another plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Carefully, add tofu to hot oil and cook until golden brown, 3-5 minutes per side. Be careful when flipping tofu; oil will be hot! Remove tofu to towel-lined plate and season with ½ tsp. salt. Plate dish as pictured on front of card, drizzling tofu with sambal-mayonnaise sauce. Squeeze lime wedges over to taste. Bon appétit!