TROPICAL COCONUT PINEAPPLE TOFU

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TROPICAL COCONUT PINEAPPLE TOFU
by @leeksnbeets
✳️ FOR THE TOFU ⤵️
🔹 1 block (16oz) super firm tofu, cut into cubes (if using extra firm tofu, press first)
🔹 ¼ cup neutral oil to cook
✳️ FOR THE BATTER ⤵️
🔹 ¾ cup cornstarch
🔹 ⅓ cup coconut milk (from a can)
🔹 2 tbsp lemon juice
🔹 2 tbsp soy sauce
🔹 2 tbsp maple syrup or agave
🔹 1 tbsp ginger, grated
🔹 1 tsp each garlic powder, onion powder and white pepper (optional)
✳️ FOR THE COATING ⤵️
🔹 ½ cup panko breadcrumbs
🔹 ½ cup shredded coconut
🔹 1 tsp sea salt
✳️ METHOD ⤵️
🔹 Combine all the batter ingredients in a bowl and whisk until consistency is smooth and similar in thickness to pancake batter. Add the tofu cubes and stir.
🔹 In a large bowl combine together the coating ingredients. Working in batches, add the battered tofu cubes (making sure to shake off excess batter first) and carefully shake the bowl until the cubes are coated on all sides (this makes the process faster and easier than individually rolling each cube in the coating).
🔹 Heat up the oil in a skillet and once shimmery add the coated tofu cubes and fry until golden and crispy on all sides, ~1 min per side. Set aside.
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✳️ FOR THE SAUCE ⤵️
🔹 ½ cup pineapple juice
🔹 3 tbsp coconut cream
🔹 1½ tbsp sriracha (optional)
🔹 1 tbsp cornstarch dissolved in ¼ cup cold water
🔹 ½ cup pineapple chunks to serve (optional)
👉🏻 In a pot combine together the pineapple juice, coconut cream and sriracha. Bring to a boil then lower to a simmer and whisk in the cornstarch slurry, making sure to completely dissolve. Let sauce cook until it's thick enough to coat the back of a spoon, ~3-4 mins, then remove from heat. Add in the crispy tofu and the pineapple chunks and stir until well coated in sauce. Enjoy!
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