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Coconut Seared Tofu with a Sweet Peppered Sauce
Discover the perfect Coconut Seared Tofu recipe by Vegan Gents. Savor crispy tofu squares bathed in a delectable sweet peppered sauce. A delightful plant-based dish that's easy to make and even easier to love. Try it now!
Cook Time: 20 Minutes
Serving: 3-4 (1 pound /15 ounces/425 grams)
Flouring Recipe
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1 Cup Corn Flour (for Flouring/Breading)
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1 Tbsp. Garlic Powder
Peppered Sauce Ingredients
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1 Pound of Tofu (Firm, Medium Firm or Extra Firm)
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1 Tbsp. Rice Syrup (Agave Nectar or Liquid Stevia Replacement)
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1/2 C. Water
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1 tsp. Siracha (Harissa Paste alternative)
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2 Tbsp. of Amino Acids (Soy Sauce alternative)
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1 Tbsp. of Garlic Powder
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4 Tbsp. of Rice Vinegar (White Vinegar alternative)
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1/3 Onion, diced
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1/4 tsp. black pepper
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2 Tbsp. Tapioca Flour/Cassava Root (See replacement below)
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1 Chili Pepper (Reserve for last, place in pan whole)
Tools
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10" Frying pan
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Knife for chopping
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Measuring cup and spoons
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Medium mixing bowl
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Small bowl for flouring
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Large plate for placing your floured tofu on before searing
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Large plate and paper towel for oil soaking
Instruction for Flouring Tofu
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Start by pouring the cornflour & Garlic powder into the small bowl from the tools above
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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
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Next with a clean towel pat the tofu dry
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Cut the Tofu block into 1-inch squares for evenly cooking
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Now coat each square completely with corn flour and place them on the large plate for searing
Instruction for Searing
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Turn the heat to medium-high (know your stove)
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Put in the coconut oil and let it get hot
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once oil is hot, with chopsticks or fork, add in each square trying not to crowd them (Sear in two batched if necessary)
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Let the Tofu sear to a nice brown crisp on both sides
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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
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In the Medium bowl add in the remaining ingredients except for the chili pepper
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Mix well to ensure no clumps from the Tapioca Flour (Cassava root)
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In the same Frying pan on medium heat, pour in the Sauce and add the chili pepper whole
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Continue to mix until the sauce gets thick like a syrup
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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)
Storage
Store in a sealed container for up to 3-4 days. Eat right away for optimum freshness.
Chef Notes
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Coconut oil can be replaced with olive oil
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If using a gas stove, cooking with oil is fast so be familiar with your stove and equipment to prevent burning.
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An 8" Chefs Knife is a staple in most kitchens, however, any knife will work as long as you're comfortable using it.
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Tapioca Flour:(In many countries Tapioca Flour is known as Cassava Flour)
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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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