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 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. Put the panko, salt, pepper and coconut powder in a ziploc bag, seal 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