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Marissa Bolden

Crispy Coconut Panko Crusted Tofu Bites

Golden brown tofu bites coated in a crunchy blend of panko and sweet coconut flakes, finished with a dusting of salt and powdered sugar. Served over a bed of fragrant mint and cilantro, paired with a sweet chili dipping sauce
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Ingredients Equipment Method

Ingredients
  

  • 15 oz extra firm tofu drained
  • Seasoning
  • 1 tsp sea salt
  • 1 tsp Cayenne
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp white sugar
  • Egg wash
  • 1 egg
  • 1/4 c cold water
  • 2 tb flour
  • Breading
  • 1/2 c wp flour
  • 1 c Panko bread crumb
  • 1/2 c coconut flakes
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne
  • Powdered sugar for dusting
  • Sea salt for dusting
  • Cilantro for serving
  • Mint for serving

Equipment

  • Large skillet or air fryer
  • Paper towel
  • Heavy plate
  • Mixing bowls
  • Whisk
  • Baking sheet

Method
 

  1. Prep the Tofu: Wrap the tofu in paper towels to absorb excess moisture. Let it sit for at least 5 minutes.
  2. Cut: Slice the tofu into rectangular logs, then cut those into triangles. Blot each piece dry with a paper towel.
  3. Season: Combine the seasoning ingredients (salt, garlic, cayenne, black pepper, sugar) and sprinkle evenly over both sides of the tofu triangles.
  4. Prepare Dredge: Whisk together the egg, water, and flour in one bowl. In a separate bowl, mix the flour, coconut, panko, and salt.
  5. Coat: Dip each tofu piece into the egg mixture, then immediately coat it in the breading mixture. Let the pieces rest briefly in the coating.
  6. Fry: Heat oil to 375°F. Working in batches, fry the tofu until it floats and turns golden brown.
  7. Serve: Remove from the oil and drain. Sprinkle with a little extra salt and powdered sugar, garnish with fresh cilantro and mint, and serve with sweet chili sauce.