coconut tofu fries

Coconut Tofu Fries

I saw a great looking coconut chicken with chili dipping sauce recipe on Budget Bytes and I knew I had to make them. I will make the chicken version in the future but I played around with tofu first. I had some coconut milk powder leftover from a curry a while ago and decided to use that as my coconut flavoring since I didn’t have any coconut. These have a hint of coconut flavor and taste great with sweet chili sauce.

Baked Coconut Tofu Fries

Inspired by this recipe

1 large block firm tofu
1 tablespoon coconut powder
1 egg
1 cup panko (Japenese bread crumbs)
salt and pepper to taste
Thai sweet chili sauce (for dipping)

Drain the tofu, wrap in a clean cloth and put something heavy on top to drain the water. Let sit for a couple of hours. When the tofu is drained, preheat the oven to 180 C. Cut the tofu into large fries – about steak fry size. Don’t cut them too thin or they will break.ย Put the panko, salt, pepper and coconut powder in a ziploc bag, sealย and give it a shake. Put the egg in a bowl with a bottom wide enough to be able to coat the fries with ease and give it a quick whisk. Dip the fries in egg, give them a shake in the panko mixture and put them on an oiled or non-stick baking surface. Bake for 30 minutes. They should have started to brown. I took mine out early because I was hungry but you can go darker than the picture.

Thai Sweet Chili Sauce

16 thoughts on “Coconut Tofu Fries

    1. Just make sure you drain the tofu well. It will taste good anyway but it is more fun that the tofu stays in fry form ๐Ÿ˜‰

    1. Just make sure you drain the tofu well. It will taste good anyway but it is more fun that the tofu stays in fry form ๐Ÿ˜‰

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