Coconut Seared Tofu with a Sweet Peppered Sauce


When they say practice makes perfect they were not lying, like so many before me I had no idea what I was doing when it came to perfecting tofu. Now I whip this up in over 10 different ways and every time I'm always delighted at just how delicious beans can taste.




Cook Time: 20 Minutes

Serving: 3-4 (1 pound /15 ounces/425 grams)



Flouring Recipe

  • 1 Cup Corn Flour (for Flouring/Breading)

  • 1 Tbsp. Garlic Powder

Peppered Sauce Ingredients


  • 1 Pound of Tofu (Firm, Medium Firm or Extra Firm)

  • 1 Tbsp. Rice Syrup (Agave Nectar or Liquid Stevia Replacement)

  • 1/2 C. Water

  • 1 tsp. Siracha (Harissa Paste alternative)

  • 2 Tbsp. of Amino Acids (Soy Sauce alternative)

  • 1 Tbsp. of Garlic Powder

  • 4 Tbsp. of Rice Vinegar (White Vinegar alternative)

  • 1/3 Onion, diced

  • 1/4 tsp. black pepper

  • 2 Tbsp. Tapioca Flour/Cassava Root (See replacement below)

  • 1 Chili Pepper  (Reserve for last, place in pan whole)





  1. 10" Frying pan

  2. Knife for chopping

  3. Measuring cup and spoons

  4. Medium mixing bowl

  5. Small bowl for flouring

  6. Large plate for placing your floured tofu on before searing

  7. Large plate and paper towel for oil soaking



Instruction for Flouring Tofu



  1. Start by pouring the cornflour & Garlic powder into the small bowl from the tools above

  2. Next, lightly strain the water out of the tofu by squeezing between your hands, not enough to crush but enough to get some excess water out

  3. Next with a clean towel pat the tofu dry 

  4. Cut the Tofu block into 1-inch squares for evenly cooking

  5. Now coat each square completely with corn flour and place them on the large plate for searing


Instruction for Searing


  1. Turn the heat to medium-high (know your stove)

  2. Put in the coconut oil and let it get hot

  3. once oil is hot, with chopsticks or fork, add in each square trying not to crowd them (Sear in two batched if necessary)

  4. Let the Tofu sear to a nice brown crisp on both sides

  5. Remove the Tofu one at  a time and place on the large plate with the paper towel and contu=iunue until all Tofu squares are seared with a nice brown crisp


Instruction for Sauce


  1. In the Medium bowl add in the remaining ingredients except for the chili pepper 

  2. Mix well to ensure no clumps from the Tapioca Flour (Cassava root)

  3. In the same Frying pan on medium heat, pour in the Sauce and add the chili pepper whole 

  4. Continue to mix until the sauce gets thick like a syrup 

  5. Finally, add in the seared tofu squares and mix until every square is coated with the sauce and you're all done. 


Serve over a bed of brown rice (See our sweet rice recipe in Dinners sections)




Store in a sealed container for up to 3-4 days. Eat right away for optimum freshness.


Chef Notes


  1. Coconut oil can be replaced with olive oil

  2. If using a gas stove, cooking with oil is fast so be familiar with your stove and equipment to prevent burning.

  3. An 8" Chefs Knife is a staple in most kitchens, however, any knife will work as long as you're comfortable using it.

  4. Tapioca Flour:(In many countries Tapioca Flour is known as Cassava Flour) 

  5. Substitutions For Tapioca Flour: Per 1 Tbsp. Tapioca Flour/Cassava Root use 2 tsp. Arrowroot powder OR 1 1/2 tsp. of Cornstarch.




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