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Coconut Tofu with Snap Pea Salad

Coconut Tofu with Snap Pea Salad
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Crispy coconut tofu served with a refreshing snap pea salad, perfect for a light and flavorful meal.

Ingredients

Scale
  • 1 block (14-16 oz) extra-firm tofu, pressed and drained
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (or other neutral oil)
  • 1 pound snap peas, trimmed
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame seeds, toasted (for garnish)

Instructions

  1. Slice the pressed tofu into 1/2-inch thick slices, then cut each slice into 1-inch cubes.
  2. In a shallow dish, combine the shredded coconut, cornstarch, salt, and pepper.
  3. Dredge each tofu cube in the coconut mixture, ensuring it is fully coated.
  4. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
  5. Add the coated tofu to the skillet in a single layer. Cook for 3-4 minutes per side, or until golden brown and crispy. Remove from skillet and set aside.
  6. In a medium bowl, whisk together the rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic to make the dressing.
  7. Blanch the snap peas in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop cooking and preserve their crispness. Drain well.
  8. Combine the blanched snap peas with the dressing in a large bowl. Toss to coat.
  9. Serve the crispy coconut tofu immediately with the snap pea salad. Garnish with toasted sesame seeds.

Notes

  • Pressing the tofu is crucial for achieving a crispy texture.
  • You can prepare the snap pea salad ahead of time and store it in the refrigerator.
  • Adjust the amount of maple syrup to your sweetness preference.

Nutrition

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