When dredged in a chickpea flour batter and then fine coconut shreds, and ultimately fried up to perfection, these crispy, golden coconut crusted tofu fingers of sheer deliciousness go great with a slaw and some dipping sauces, or just by themselves! You'll be exclaiming in overjoyed ecstasy your most ardent approval for this latest rendition of tofu done right.
Firstly, remove the tofu from the package, cut it in half evenly. You only need half a package for this recipe. Then, cut one of the halves through the center widthwise, so you have two nice square slabs. Press those two slabs of tofu for about 20 - 30 minutes by padding them with a dish towel, then placing them between two cutting boards with a decent weight on top. Or, use a tofu press if you have one.
After the tofu is pressed, cut the block lengthwise into longer strips, and then into ½-inch by ½-inch and 4-inches long strips, so they are about as long and thick as a pointer finger. You should have anywhere from 6 - 8 finger-shaped tofu sticks. Don't worry too much about the shape. You just want something shaped sort of like what you see in the photos.
On to the marinade. Mix together the lime, chili powder, and coconut sugar in a small bowl until the sugar is distributed evenly, and then take the strips of tofu and marinate them for at least 30 minutes or overnight in some kind of glass container, agitating frequently to coat all of the tofu. If you do plan to marinade the tofu overnight, seal the container and store it in the fridge.
When you’re ready to begin frying, preheat around ¼ to a ½ inch of oil over medium heat in a Dutch oven pan for frying. You’ll know the oil is ready to fry if you drop a shred of coconut in the oil and it bubbles and dances around.Once your oil is ready, combine all the batter ingredients together in a low-lipped, shallow bowl. It should be about the consistency of pancake batter – smooth and creamy. Also, lay out separate plates beside the batter, one with chickpea flour for dredging before battering and another with coconut shreds for rolling after battering.
Now you’re ready to fry them! Dredge the tofu in a light-coat of chickpea flour, then coat with the chickpea batter. Lastly, roll the battered tofu in the coconut shreds. Drop the coconut tofu prawns in the oil, about 4 at a time, and fry for 1 to 2 minutes on each side, until golden brown. They cook very fast, so keep an eye on them and turn frequently with a long handled something, so as not to burn the outside.
Remove the coconut crusted tofu from the oil and set on a paper towel. Sprinkle with sea salt, and then enjoy with dipping sauces and a simple slaw.
For the slaw
Finely shred the red cabbage, red bell pepper, and carrot, and then add the vegan mayo, lime juice, chili powder and salt. Stir well, and then set aside until you're ready to serve it.