Coconut Tofu with Snap Pea Salad
Crispy, golden, and bursting with tropical flavor, this Coconut Tofu with Snap Pea Salad is a vibrant dish that transforms humble ingredients into an irresistible meal. Perfectly crunchy tofu pairs with a refreshing snap pea salad and a sweet apricot dipping sauce for a delightful balance of textures and tastes.
This recipe offers a satisfying plant-based option that’s both light and flavorful. The toasted coconut coating adds a touch of sweetness and crunch, while the snap pea salad delivers a crisp, herby freshness that complements every bite.
Ideal for weeknight dinners or a crowd-pleasing brunch, this dish is easy to prepare yet impressive enough to steal the spotlight. With its bright flavors and appealing presentation, it’s sure to become a household favorite.
Coconut Tofu with Snap Pea Salad: Key Ingredients
- Extra-Firm Tofu: The heart of this dish, offering a velvety interior that contrasts beautifully with its crispy coconut crust.
- Sweetened Shredded Coconut: A tropical touch that brings sweetness and a delicate crunch to every bite.
- Panko Breadcrumbs: Essential for creating a golden, airy crispiness in the tofu coating.
- Sugar Snap Peas: Crisp and refreshing, these add a vibrant crunch and balance to the salad.
- Apricot Preserves: A sweet, tangy addition that transforms into a luscious dipping sauce, tying all the flavors together.
Recipe Tips
- Ensure Extra-Crispy Tofu
Properly press the tofu to remove as much water as possible. This step is crucial for achieving the desired crispiness. Use a tofu press or wrap the block in paper towels, placing a heavy object on top for 10–15 minutes. - Customize the Coconut Coating
Add your twist to the coconut and panko mix by incorporating additional flavors such as lime zest or a sprinkle of smoked paprika. This enhances the flavor profile and pairs beautifully with the sweet and tangy apricot sauce. - Keep the Salad Fresh
To maintain the snap peas’ crisp texture, toss them in the dressing right before serving. For an added layer of crunch, consider sprinkling roasted sesame seeds or chopped nuts on the salad.
What to Serve with Coconut Tofu with Snap Pea Salad
- Steamed Jasmine Rice
The mild and fluffy texture of jasmine rice pairs perfectly with the rich coconut crust and tangy dipping sauce. It absorbs the flavors, creating a balanced, satisfying meal. - Mango Salsa
Add a tropical twist with fresh mango salsa. Its sweet and zesty notes complement the dish’s savory and crunchy components, enhancing the overall flavor profile. - Cucumber-Lime Sparkling Water
A refreshing drink like cucumber-lime sparkling water is the perfect palate cleanser. Its citrusy and cooling notes cut through the richness of the tofu and salad.
FAQ
1. Can I make this recipe gluten-free?
Yes! Replace the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour. Check the labels on other ingredients, like soy sauce in substitutions, for added assurance.
2. What’s the best substitute for apricot preserves?
If you don’t have apricot preserves, try peach or orange marmalade. These substitutes maintain the sweet and tangy essence of the dipping sauce.
3. Can I use an air fryer instead of the oven?
Absolutely! Preheat your air fryer to 375°F and cook the tofu for 12–15 minutes, flipping halfway through, until golden and crispy.
4. How can I store leftovers?
Store the tofu and salad separately in airtight containers in the fridge for up to 2 days. Reheat the tofu in the oven or air fryer to restore its crispiness before serving.
Coconut Tofu with Snap Pea Salad
Ingredients
- 1 cup sweetened shredded coconut
- 2/3 cup panko breadcrumbs
- 1 14- ounce block of extra-firm tofu drained
- 2 large eggs
- 1/3 cup instant flour e.g., Wondra
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/4 cup rice vinegar
- 12 ounces sugar snap peas approximately 3 cups
- 1 cup fresh cilantro chopped
- 3 tablespoons apricot preserves
- 1/4 teaspoon red pepper flakes plus a pinch
- Kosher salt
Instructions
- Preheat your oven to 400°F and prepare a baking sheet by lining it with foil. Slice the tofu into 1/2-inch-thick sticks along its shorter side. Gently press the tofu between layers of paper towels to extract any excess moisture. Season each piece generously with kosher salt.
- Arrange three shallow dishes: fill the first with the instant flour, the second with a whisked mixture of eggs and 1/4 teaspoon red pepper flakes, and the third with a blend of shredded coconut and panko breadcrumbs, pulsed in a food processor until coarsely chopped. Mix the coconut-panko mixture with 1 tablespoon of olive oil. Coat the tofu by dipping it sequentially into the flour, the egg mixture, and finally the coconut-panko blend, ensuring an even layer. Place the coated tofu sticks on the prepared baking sheet. Bake in the preheated oven for approximately 25 minutes, turning the sheet halfway through, until the tofu achieves a golden-brown hue.
- While the tofu bakes, prepare the salad dressing in a large bowl by whisking together 2 tablespoons of rice vinegar with 1 teaspoon of olive oil. Trim the sugar snap peas and cut them crosswise, tossing them into the bowl as you go. Add the chopped cilantro, season with salt, and gently toss to coat. In a separate small bowl, combine the apricot preserves, 3 tablespoons of water, the remaining 2 tablespoons of rice vinegar, and a pinch each of red pepper flakes and salt. Whisk until smooth.
- Serve the golden coconut tofu alongside the snap pea salad, accompanied by the apricot dipping sauce for a flavorful and well-balanced dish.
