Vegan Crispy Coconut Tofu with Mango Curry Dip

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by @daria_cooks_vegan

For the tofu:
8 ounces / 227 g Nasoya extra firm tofu
5 tablespoons panko crumbs
3 tablespoons coconut flakes
4 tablespoons rice flour (sub in all-purpose flour)
7 tablespoons water
dash of salt and pepper

For the dip:
1 ripe mango
2 tablespoons vegan mayonnaise
2 tablespoons coconut milk (the white creamy part)
1 teaspoon curry powder
salt to taste

Preparation

  1. Peel and pit the mango. In a food processor combine mango, mayonnaise, coconut milk and curry powder. Blend until smooth. Season with salt and pepper. Spoon into a serving bowl and set aside.
  2. In a bowl combine flour, water, salt and pepper. Mix until smooth. In another bowl mix panko crumbs and coconut flakes.
  3. Cut tofu into cubes. Then dip into flour batter and then cover with panko/coconut mixture.
  4. In a skillet or pan heat vegetable oil (it should cover the whole pan). Fry tofu from all sides until golden brown. Serve with dip. ENJOY!

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