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Coconut Tofu with Maple-Sriracha Dipping Sauce
Ingredients
  • subheading: For the Coconut Tofu:
  • ¾ cup water
  • ¼ cup flax meal
  • 1 block extra firm tofu pressed and cut into 16 "fingers"
  • 1 ½ cups shredded unsweetened coconut
  • subheading: For the Dipping Sauce:
  • ¼ cup melted coconut oil
  • ⅓ cup maple syrup
  • ¼ cup sriracha sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon apple cider vinegar
Steps
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