Description
A crispy, crunchy appetizer, these golden tofu nuggets are like a marriage between chicken nuggets and coconut shrimp – made plant based. Vegetarian. Kid Friendly
Ingredients
Scale
Marinade
- ¼ cup Naked Coconuts Soy Free Seasoning Sauce
- Juice of ½ lime
- Freshly-cracked pepper to taste
Tofu
- 1 block firm tofu, cubed
- 1 egg
- ¼ cup shredded coconut, unsweetened
- ¼ cup shredded coconut, sweetened
- ¼ cup panko bread crumbs
- ½ tsp salt
- 1 tbsp Naked Coconuts Coco Ghee
Creamy Sriracha Cashew Sauce
- ½ cup raw cashews, soaked
- 1 Tbsp Coco Ghee
- ½ –1 tsp Sriracha, adjust to taste
- Juice of ¼ lime (approx. ½ Tbsp)
- 2 tbsp warm water
- ⅛ tsp coarse salt
Instructions
- Quick soak cashews by covering them in boiling water (completely covered) for at least 30 mins. (Note: soaking them overnight will give a creamier texture but quick soaking works great in a pinch!)
- Whisk marinade ingredients together and set aside. Cut your tofu into ½ inch cubes or preferred bite sized pieces (I slice the block in half lengthwise to half the thickness, and then cut into cubes). Add the cubes into the marinade and let them marinate for at least 30-45 minutes.
- Once cashews are ready, drain and add to a high speed blender along with other sauce ingredients. Pulse until a creamy consistency is reached. It is quite a thick sauce, thin out with more water or lime juice if preferred. Adjust to taste by adding more of any ingredient as needed.
- For the tofu, add the egg to one bowl, scramble with a fork until yolk and white are combined. In another bowl, add the coconut, panko and salt. Stir to combine.
- Dip the tofu into the egg and then the coconut mixture in batches, making sure not to crowd the bowl or get coconut mix too wet. Press the cubes into the mixture, coating all sides.
- In a large frying pan, heat the Coco Ghee over medium high heat and allow it to melt and heat up, 1-2 minutes. Once hot, decrease heat to medium and add the tofu cubes in a single layer. Fry for 1-2 minutes per side, until just golden brown for a total cooking time of approx 5-7 minutes.
- These are definitely best served fresh while hot and crispy. Eat alone as an appy dipped in the sriracha cashew sauce or serve over a salad or grain bowl.
Notes
- You can use all sweetened, or all unsweetened coconut if preferred. I just found the mix of the two gave a nice blend of flavor!
- Prep Time: 45 min
- Cook Time: 10 min
- Category: Appetizers
- Method: Stove Top
- Cuisine: Asian