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Sesame & Coconut Crusted Tofu

This week, we were feeling for some crispy Asian inspired Sesame & Coconut Crusted Tofu. Prep this recipe early in the week so that you have your protein ready to top on salads, throw in a grain bowl, or enjoy with some roasted veggies. It’s perfect for a busy work week or for a simple plant-based dinner recipe. The sesame and coconut create a sweet and savory dynamic flavor that will give you all the feels.

Sesame & Coconut Crusted Tofu

Tofu is one of our favorite sources of plant-based protein, weighing in at 10 grams of protein per 1/2 cup serving from its soybean origin. If you’re new to tofu, it can be confusing with all of the different versions. There’s silken, soft, medium, firm, or extra firm, which can make it confusing when you’re at the grocery store. Luckily, we’ve got the low down.

  • Silken is best for smoothies or to use as an egg substitute due to how soft it is.
  • Soft is best for soups.
  • Medium tends to be better for sautéing.
  • Firm or extra firm works best for recipes calling for grilling, baking, or broiling.

In this recipe, we use extra firm tofu for a nice crisp finish. Make sure to allow time to press and drain the liquid from the tofu. For the crispiest version, allow to press for at least one hour and up to four hours.

Sesame & Coconut Crusted Tofu

Let’s get cookin. In a bowl, mix the rice vinegar, maple syrup, & soy/tamari and add into a tupperware or ziplock. Add the sliced tofu pieces and let marinate overnight. Once ready, let’s get it all crusted up! Add all ingredients for the crust into a bowl and mix. Add each tofu piece into the bowl- let the seed mix stick to one side and then flip and repeat so all sides are covered. Once all tofu is coated, set aside, and in a small pan, heat coconut oil. Add the tofu pieces to the pan and cook over medium heat for 2 minutes on each side, or until edges are golden. Enjoy with scallions, vegetables, and use the remaining marinade as a dip or dressing!

What will you use this Sesame & Coconut Crusted Tofu for? Topping on salads? Grain bowls? With a bowl full of veggies? Let us know what you think in the comments below!

Sesame & Coconut Crusted Tofu

Sesame & Coconut Crusted Tofu
Serves 3
Print
Ingredients
  1. 2 tablespoons rice vinegar
  2. 2 tablespoons maple syrup
  3. 1 tablespoon reduced sodium soy/tamari
  4. 1/2 block extra firm tofu, pressed & sliced into 1/2" thick rectangles
  5. 1 tablespoon coconut oil
For the crust
  1. 1/4 cup white & black sesame seeds
  2. 1 tablespoon corn starch
  3. 1 tablespoon unsweetened coconut flakes, small sized*
  4. 1/4 teaspoon salt
Instructions
  1. In a bowl, mix the rice vinegar, maple syrup, & soy/tamari and add into a tupperware or ziplock
  2. Add the sliced tofu pieces and let marinate overnight
  3. Once ready, let's get it all crusted up! Add all ingredients for the crust into a bowl and mix
  4. Add each tofu piece into the bowl- let the seed mix stick to one side and then flip and repeat so all sides are covered
  5. Once all tofu is coated, set aside, and in a small pan, heat coconut oil
  6. Add the tofu pieces to the pan and cook over medium heat for 2 minutes on each side, or until edges are golden
  7. Enjoy with scallions, vegetables, and use the remaining marinade as a dip or dressing!
Notes
  1. *If coconut flakes are larger, chop into fine pieces
Food Heaven Made Easy https://foodheavenmadeeasy.com/

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2 Comments on Sesame & Coconut Crusted Tofu

  1. Rich
    February 7, 2018 at 7:11 am (10 months ago)

    Can I dry this tofu dish rather than frying?

    Reply
    • Jessica
      Jessica
      February 7, 2018 at 1:41 pm (10 months ago)

      Sorry- I don’t know what you mean by dry? If you mean baking, you can, but you should still use some oil to crisp it up!

      Reply

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