Crispy Coconut Crusted Tofu with Pineapple Dipping Sauce
The most delicious, sweet and savory, super crispy, crunchy coconut crusted tofu! It’s served with a savory pineapple dipping sauce. Vegan and gluten-free, this super simple recipe uses only a handful of easy to find ingredients. You have been warned- once you make your first batch of coconut fried tofu, it might be the only way you ever want to make tofu again. Well, I mean tofu is amazing so I’m sure you’ll have other tofu creations, but this one is totally in my top five! Next time I get this going, I’ll be for sure making a double batch. Without further ado, dig in!
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Types of Tofu
It’s time to talk tofu, my favorite part of the day! Tofu originates in China where it’s been eaten for over 2000 years. It is made by condensing the proteins from soy milk. While in the western world, tofu is often used singly as a meat-alternative, in Chinese and other Asian food cultures tofu is an ingredient in its own right, used with or without meat. I say this only to point out that while tofu is often thought of as a vegan or vegetarian food, it has a long cultural history that vastly predates its popularity by the veg-communities.
That being said, tofu comes in many shapes and forms. One of the main differences is in the firmness. Starting at silken tofu (which has an almost pudding-like texture), tofu goes from silken, to soft, medium, firm, and then extra firm. The difference between them is the amount of water that has been pressed out- firmer tofu has less water, and is also less silky and smooth. This particular recipe uses medium tofu, which is fairly silky and delicate, but unlike silken tofu can easily hold it’s form when cut. Many recipes call for pressing tofu, or pushing even more water out- this is a great way to change the texture and make tofu a little more absorbent of other liquids, but it is certainly not a must for most recipes.
In addition to different firmness, there are a few other types of tofu you can find in stores (many of these will only be available at Asian grocery stores). Smoked tofu is made from extra-firm tofu. Pre-cooked and marinaded tofu can also be bought, although I have yet to find one I like. Sometimes you can also find pre-fried tofu. Tofu puffs is tofu that has been frozen and then fried (as a side note, you can play with this a little at home too- freezing tofu does really interesting things to the texture, and is a great technique to play with). Fermented tofu has a strong, tangy flavor and scent, and is something I used in homemade vegan cheeses. Tofu skin is a byproduct of the tofu making process- I’ve seen lots of people use it as the “skin” in a homemade seitan holiday turkey.
Looking for Tofu Recipes? Try one of these!
- Watercress Soup with Tofu and Vegan Broth
- Savory Steamed Silken Tofu with Crispy Shiitakes
- Baked Chile Relleno Cornbread Casserole
- Roasted Black Bean Tofu-A High Vegan Protein Dish
- Good Morning Vegan Hard Boiled Eggs
- Hoover’s Breakfast Greens and Tofu
- Summer Tomato Vegan Caprese Salad
- Pipián Verde with Mexican Jackfruit and Tofu
- High-Protein Vegan French Onion Dip
- Rice Paper Vegan Tofu Dumplings
- Vegan Chili Braised Tofu, Korean-Style
- Vegan Air Fried Cream Cheese Wontons
- Maitake Mushroom Stroganoff Recipe (Vegan!)
- Vegan French Onion Tart (Vegan Quiche)
How to Make Coconut Crusted Tofu
When making this coconut crusted tofu, I advise you start with the dipping sauce. This recipe makes more sauce than you really need, but you’ll have a little extra to throw on some leftover rice or whatever you please. Or maybe you like sauce more than I do, and then this will be the right amount. To make the dipping sauce, sauté garlic, ginger, and chili pepper in a little bit of sesame oil. Once your nose is filled with the amazing scent of cooking garlic and ginger, thow in some canned pineapple- you can also use fresh if you like, just make sure to chop it up. Some soy sauce and water goes in as well, and then you cook it down for a few minutes, just to meld all the flavors together. And that’s that- let your sauce cool down and enjoy that delicious, savory, pineapple goodness.
Now let’s move on to making our tofu. It’s actually surprisingly easy. First, cut your tofu into flat squares. Next make your “crust”, from shredded coconut, cornstarch, and a little bit of salt. Heat some vegetable oil in a large skillet, and let’s get to work. Simply dredge each side of the tofu in the coconut mixture, and transfer it into the hot oil. Work in batches, so you don’t over fill your skillet. Once the coconut crust turns golden on the bottom, give your tofu a flip. As a warning, it’s going to start smelling delicious in your kitchen. After the second side is nice and golden, it’s good to go. Take them out of the oil, and sprinkle with salt. And just like that, you’re done!
Crispy Coconut Crusted Tofu with Pineapple Dipping Sauce
Ingredients
- 1 clove garlic, minced
- ½ fresh chili pepper (serrano, jalapeño, etc.), minced
- 2 tsp. sesame oil
- 1/2 tsp. fresh ginger, grated
- 7 oz. crushed pineapple (canned)
- 2 tbsp. soy sauce
- ½ cup unsweetened desiccated coconut
- 2 tbsp. cornstarch
- ¼ tsp. salt, plus more to taste
- 14 oz. package medium tofu
- Vegetable oil, for frying
Instructions
- First make the pineapple dipping sauce. Heat the sesame oil in a small skillet on medium heat. Add the garlic, chili pepper, and grated ginger, and sauté until fragrant. Next add the crushed pineapple, soy sauce, and about ¼ cup of water. Simmer for a few minutes, stirring, season with salt to taste, and then remove from the heat. Let cool, and transfer to a serving dish.
- Cut the tofu into flat squares- be gentle, since soft tofu is delicate. In a bowl, add the desiccated coconut, cornstarch, and ¼ tsp. salt. Whisk together. Prepare a baking sheet with a wire cooling rack. Heat about ½ inch of vegetable oil in a large skillet. Once the oil is hot, take a square of tofu, and gently press both sides into the coconut mixture. Add to the hot oil, and repeat until your skillet is full (making sure they have plenty of space to cook and flip). Once the tofu is golden, flip each one over. Once it is cooked on the second side, remove from the hot oil and place on the cooling rack. Sprinkle each piece of tofu with a little salt. Repeat with all the remaining tofu.
- Serve the cooked tofu with the pineapple dipping sauce, and enjoy.
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Loved the sauce! Next time I will fry them in oil. I used the air fryer and don’t feel it got them crispy enough.
Glad you liked the sauce! Pan fried in oil should give you a really crispy result next time!