Coconut Tofu with Snap Pea Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 18 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 93 milligrams
- Sodium
- 401 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 6 grams
- Protein
- 19 grams
- Sugar
- 20 grams
- Total: 40 min
- Active: 20 min
Ingredients
1 14-ounce block extra-firm tofu, drained
Kosher salt
1/3 cup instant flour (such as Wondra)
2 large eggs
1/4 teaspoon red pepper flakes, plus a pinch
1 cup sweetened shredded coconut
2/3 cup panko breadcrumbs
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/4 cup rice vinegar
12 ounces sugar snap peas (about 3 cups)
1 cup chopped fresh cilantro
3 tablespoons apricot preserves
Directions
- Preheat the oven to 400 degrees F and line a baking sheet with foil. Slice the tofu from a short side into 1/2-inch-thick sticks. Press the tofu pieces gently between paper towels to remove the excess water, then season generously with salt.
- Place the flour in a shallow baking dish. Whisk the eggs and 1/4 teaspoon red pepper flakes in another shallow dish. Pulse the coconut and panko in a food processor until roughly chopped; transfer to a third shallow dish and toss with 1 tablespoon olive oil. Dip the tofu pieces in the flour, shaking off any excess, then dip in the egg mixture, letting the excess drip off, and press in the coconut mixture to coat. Arrange on the prepared baking sheet. Bake, rotating the pan halfway through, until the tofu is golden brown, about 25 minutes.
- Meanwhile, whisk 2 tablespoons vinegar with the remaining 1 teaspoon olive oil in a large bowl. Trim the snap peas and halve crosswise, adding them to the dressing as you go. Add the cilantro, season with salt and toss. In a small bowl, whisk the apricot preserves, 3 tablespoons water, the remaining 2 tablespoons vinegar and a pinch each of red pepper flakes and salt. Serve the tofu with the snap pea salad and apricot dipping sauce.