Baked Coconut Crusted Tofu with Thai Chili Sauce

Thai chili sauces robust flavors are combined with the crispy texture of baked tofu coated in coconut in this recipe. This dish is satisfying and delicious, and it works well as a starter or a main course.

Ingredients:

• 1 block of firm tofu, pressed and sliced into rectangles
• 1 cup shredded coconut
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Thai chili sauce, for serving
• Chopped cilantro, for garnish
• Sliced green onions, for garnish

Instructions:

Set the oven temperature to 400F 200C

Combine breadcrumbs and shredded coconut in a shallow bowl

Mix the all-purpose flour, soy sauce, maple syrup, sesame oil, lime juice, minced garlic, and grated ginger together in a shallow bowl to form a marinade

Coat each rectangle of tofu with the coconut breadcrumb mixture after dipping it into the marinade

Arrange the coated tofu rectangles onto a parchment paper-lined baking sheet

Bake for 20 to 25 minutes, or until the tofu is crispy and golden in the preheated oven

Present the baked tofu with a coconut crust along with Thai chili sauce for a dip

Before serving, garnish with sliced green onions and chopped cilantro