Coconut Tofu With Spicy Pineapple Dipping Sauce Recipes

COCONUT TOFU WITH SPICY PINEAPPLE DIPPING SAUCE

Steps:

• Arrange tofu slices on a double layer of paper towels on a large plate.
• Top with another layer of paper towels and set aside to let drain for 5 minutes; discard paper towels.
• Put 3/4 cup of the reserved pineapple juice and 1/4 cup of the tamari into a wide, shallow dish.
• Arrange tofu in dish in a single layer and set aside to let marinate, flipping slices once, for 20 minutes; drain well.
• Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat.
• Meanwhile, arrange coconut on a large plate and coat half of the tofu slices all over with it, gently patting the coconut to ensure it sticks.
• Arrange tofu in skillet and cook, flipping once, until golden brown all over, 4 to 5 minutes total.
• Transfer tofu to a paper towel-lined plate and wipe out skillet.
• Heat remaining 1 tablespoon coconut oil in skillet and repeat process with remaining coconut and tofu.
• Meanwhile, mix 1/4 cup of the reserved pineapple juice (save any remaining for another use), remaining 1 tablespoon tamari, 3 tablespoons of the crushed pineapple (save remaining for another use), apricot preserves, rice vinegar and chile paste in a bowl to make the dipping sauce.
• Serve warm coconut tofu on a platter, with the dipping sauce in a bowl on the side.

PINEAPPLE-COCONUT SAUCE

Steps:

• Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
• Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

COCONUT CURRY TOFU

Steps:

• Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.