It’s hard for me to not enjoy everything I make – don’t get me wrong, I have made things that to this day my kids still question how they survived / my kitchen credibility and such but I have grown – I promise.
For me, salads are a constant, I haven’t made one I don’t enjoy and I think that’s because I love making them – the act of making them. It’s really where I can put my all into it, close my mind to everything else and cook from my soul.
Today’s salad is using my Pad Thai recipe but adding the HERO Coconut Crusted Tofu to it. WOWZER is it ever delicious! It’s also SO simple to make and can stand alone as its own dish or side!
Coconut Crusted Tofu
Ingredients
- 1 cup corn starch
- 1/4 cup all purpose flour
- 2 tbsp garlic powder
- salt to taste
- 2 eggs
- 2 bricks of firm, pressed/dried tofu (Fontaine Sante is our preferen)
- 2 cups flaked coconut
- 4 cups neutral oil for frying
Directions
- get 3 separate bowls – 1 for the egg wash (crack your eggs and scramble); 1 for the coconut; 1 for the flour/cornstarch mixture (combine corn starch, flour, salt and garlic powder and whisk)
- cut your pressed tofu into cubes
- place cubes in flour mixture and coat
- take cubes from flour and transfer to egg wash and coat
- take cubs from egg wash and transfer to coconut and coat
- have oil heated and ready to fry
- add tofu to oil and let sit 2-3 min per side. depending on how high the oil is, there may only be need to turn 2-3 times but you want an even cook, golden brown colouring
- once cooked removed and set on rack with paper towel underneath for tofu to drain
- lightly sprinkle sea salt over tofu and get ready to enjoy