Coconut Tofu with Snap Pea Salad

Level: Easy | Servings: 4 | Total Time: 40 minutes | Active Time: 20 minutes

Nutrition per Serving

Ingredients

1 block (14 ounces) extra-firm tofu, drained
Kosher salt
1/3 cup instant flour (such as Wondra)
2 large eggs
1/4 teaspoon red pepper flakes, plus an extra pinch
1 cup sweetened shredded coconut
2/3 cup panko breadcrumbs
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/4 cup rice vinegar
12 ounces sugar snap peas (approximately 3 cups)
1 cup chopped fresh cilantro
3 tablespoons apricot preserves

Instructions

Step 1: Preheat the oven to 400F and line a baking sheet with foil. Cut the tofu into 1/2-inch-wide sticks from a short side. Gently press the tofu sticks between paper towels to remove excess moisture, then season generously with salt.

Step 2: Put the flour in a shallow dish. In a separate shallow bowl, whisk the eggs and 1/4 teaspoon red pepper flakes together. Pulse the coconut and panko in a food processor until roughly chopped; transfer this mixture to a third shallow dish and stir in 1 tablespoon olive oil. Coat each tofu stick by first dredging it in the flour, shaking off extras, then dip into the egg mixture allowing excess to drip off, and finally press into the coconut mixture to completely cover. Arrange the coated tofu on the prepared baking sheet. Bake until golden brown, about 25 minutes, turning the pan halfway through baking.

Step 3: While tofu bakes, whisk 2 tablespoons of rice vinegar with 1 teaspoon of olive oil in a large bowl. Trim the snap peas and slice into halves crosswise, tossing them into the vinegar dressing as you prepare. Add the chopped cilantro, season with salt, and toss to combine. In a small bowl, mix apricot preserves with 3 tablespoons water, the remaining 2 tablespoons rice vinegar, and a pinch each of red pepper flakes and salt. Serve the crispy tofu alongside the snap pea salad with the apricot dipping sauce.

Photograph by Ryan Dausch