Coconut Panko Crusted Tofu with Mango Avocado Salad and Coconut Lime Rice
1 block additional agency tofu, evenly pressed
1/four cup coconut or different plant milk
2 tbsp cornstarch
half cup unsweetened coconut flakes
half cup panko bread crumbs
1-2 tbsp coconut oil
Mango Avocado Salad:
1 small purple onion
1 jalapeño (seeded for much less warmth)
Juice of 1 massive lime
Salt to style
A handful of chopped cilantro
Finely cube purple onion and jalapeño, add each to a bowl, and sprinkle with salt and lime juice.
In a shallow bowl, whisk collectively cornstarch and coconut milk, and to a second bowl add breadcrumbs and coconut flakes. If the coconut flakes are very massive, I like to recommend pulsing them in a meals processor till smaller in dimension.
Minimize tofu in half, every half into slices, and pat slices dry with a clear kitchen or paper towel.
Season from either side with salt.
Add every slice to the cornstarch combine, then press them into the coconut breadcrumbs till coated from all sides.
Warmth up coconut oil in a big (forged iron) skillet, and fry tofu from either side for about three minutes or till golden.
Peel mango and avocado, reduce them into medium sized items, and add to the purple onion jalapeño combine along with the chopped cilantro.
Serve tofu and mango avocado salad over some rice, and luxuriate in!
Tip: Toss any leftover coconut panko combine within the scorching pan till golden, and serve it as a crunchy topping!
For the rice, I merely prepare dinner white, rinsed rice with salt and coconut water (as a substitute of normal water), then add lemon zest and lemon juice on the finish.
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