Crispy Coconut Tofu

Tofu sticks coated with coconut and baked to a crispy perfection.

As I browsed around blogland, I found this recipe on Cara's Cravings (featured on Five Friday Finds). I knew I had to make this Crispy Coconut Tofu. Although I sliced my tofu into sticks (for simplicity), You could easily use another shape - maybe cookie cutters for kid appeal?

Anyway, back to the crispy coconut tofu - even James, who isn't always fond of tofu, liked it. We served these Crispy Coconut Tofu Sticks with Sweet Chili Sauce, and it brought a tropical feeling to these cold winter months. You can also fry these coconut tofu sticks like the BBQ tofu sticks, but we preferred baking - easier and healthier. Give these crispy coconut tofu sticks a try and see what you think!

What's your favorite way to eat tofu?

Crispy Coconut Tofu

by CJ Huang

Tofu sticks coated with coconut and baked to a crispy perfection.

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound		2 blocks	firm tofu
			1	egg, beaten
			2 slices	bread, crumbs
		1/2 cup		shredded coconut

Methods:

1. Gather all materials.
2. (optional) Slice each tofu block in half so you have two square pieces, wrap in a towel, and place under a cutting board. Weigh down cutting board with cans, jars, or even a pot. This step will create a firmer and more solid tofu.
3. Cut each block of tofu into 8 sticks. I usually slice in half to form two squares, and then cut each square into 4 sticks.
4. Dip each stick into the egg, followed by coconut/bread crumb mixture.
5. Bake at 375F about 25 minutes, until golden brown and crispy.
6. Serve with Sweet Chili Sauce.