Coconut Crusted Tofu with Sweet Chili Sauce

wellvegan.com

Tina Carter

subheading: For the Coconut Crusted Tofu:

14 ounces extra-firm tofu

¼ cup soy sauce

¼ cup coconut sugar

1 small lime, juiced

½ tablespoon fresh ginger, grated

2 tablespoons whole wheat flour

2 tablespoons cornstarch

¼ teaspoon baking powder

3 tablespoons cold water

½ c up panko breadcrumbs

¾ cup shredded coconut (sweetened or unsweetened)

¼ cup vegetable or canola oil, for frying

subheading: For the Sweet Chili Sauce:

½ cup coconut cream (from a 15-oz. can of full-fat coconut milk)

2 tablespoons pineapple juice

2 teaspoons lime juice

1 teaspoon chili garlic sauce

Directions at wellvegan.com

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