Coconut-breaded tofu with apricot jam and green peas
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 18 G., saturated fats 8 G., proteins 19 G., carbohydrates 50 G., fiber 6 G., cholesterol 93 mg, sodium 401 mg, sugar 20 G.
Calories 430, total fat 18 G., saturated fats 8 G., proteins 19 G., carbohydrates 50 G., fiber 6 G., cholesterol 93 mg, sodium 401 mg, sugar 20 G.
Make an Asian-inspired appetizer of crispy tofu with an apricot dipping sauce and a fresh snap pea salad. Firm tofu is thoroughly drained and sliced into thin strips, then coated with a double coating—flour, egg, and coconut breadcrumbs—and baked in the oven until golden brown. This light panko breading gives the tofu a crispy, deep-fried texture, while the sweet coconut flakes add a unique, exotic flavor, especially when dipped in a tangy, sweet apricot jam sauce with red pepper flakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 block 400 g solid tofu, drain the liquid
- 1/3 cup quick-cooking flour (such as Wondra)
- 2 large eggs
- 1/4 tsp red pepper flakes
- 1 cup sweet coconut flakes
- 2/3 cup panko breadcrumbs
- 1 tbsp. l. olive oil
- 1/4 tbsp. rice vinegar
- 340 g sugar snap peas (about 3 cups)
- 1 cup chopped cilantro
- 3 tbsp. l. apricot jam
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Recipes with similar ingredients: tofu, sugar snap peas, Apricot jam, coconut flakes, rice vinegar, red pepper flakes, eggs, flour
Cooking the dish according to the recipe:
- Preheat the oven to 200°C and line a baking sheet with foil. Slice the tofu into 1cm-thick sticks from the short side. Gently press the tofu pieces between paper towels to remove excess water, then season generously with salt.
- Place flour in a shallow baking dish. In another shallow bowl, beat the eggs with 1/4 teaspoon of red pepper flakes. In a food processor, pulse the coconut and breadcrumbs until coarsely ground; transfer to a third shallow dish and toss with 1 tablespoon of olive oil.
- Dredge the tofu pieces in flour, shaking off any excess. Then dip them in the egg mixture. Let the excess drip back into the bowl, and then roll them in the coconut mixture to coat them completely. Arrange the tofu sticks on the prepared baking sheet. Bake, rotating the baking sheet halfway through, until the tofu is golden brown, about 25 minutes.
- Meanwhile, in a large bowl, whisk together 2 tablespoons vinegar and the remaining 1 teaspoon olive oil. Trim the peas and halve them crosswise, tossing them into the dressing. Add the cilantro, season with salt, and toss. In a small bowl, combine the apricot jam, 3 tablespoons water, the remaining 2 tablespoons vinegar, and a pinch each of red pepper flakes and salt.
- Serve the tofu with pea salad and apricot sauce.
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