Coconut Tofu

By alappshah

Crispy calcium bites by Janine Doran, chef at Cafe Flora in Seattle.

333 calories per serving, 14 g fat (7.6 g saturated), 35.2 g carbs, 7.2 g fiber, 16.9 g protein

Ingredients

• 1/2 cup rice vinegar
• 1/2 cup coconut milk
• 2 tablespoons red miso
• 1 block firm tofu, cut into 16 pieces
• 1/2 cup ground unsweetened coconut
• 1/2 cup rice flour
• Canola oil cooking spray
• 1/4 cup tamari (or soy sauce)
• 2 tablespoons sugar
• 1 tablespoon chopped ginger
• 1/2 teaspoon red pepper flakes
• 1 bunch cilantro, Thai basil or mint
• 4 medium carrots, grated
• 16 whole lettuce leaves

Details

Servings 4

Preparation

Step 1

1. Combine vinegar, milk and miso in a bowl. Add tofu to milk mixture.
2. Cover and chill for 2 hours.
3. Heat oven to 400˚. Line a baking sheet with parchment paper.
4. Combine coconut and flour and coat tofu. Place on sheet. Coat with cooking spray and bake until golden, 35 to 45 minutes, turning and coating other side after 20 minutes.
5. Whisk tamari, sugar, ginger, pepper flakes and 1 cup hot water in a bowl.
6. Wrap tofu, cilantro and carrots in lettuce and dip in tamari sauce.