Coconut Tofu

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Coconut Tofu

1/2 cup rice vinegar

1/2 cup coconut milk

2 tbsp red miso

1 block firm tofu, cut into 16 pieces

1/2 cup ground unsweetened coconut

1/2 cup rice flour

Canola oil cooking spray

1/4 cup tamari (or soy sauce)

2 tbsp sugar

1 tbsp chopped ginger

1/2 tsp red pepper flakes

1 bunch cilantro, Thai basil or mint

4 medium carrots, grated

16 whole lettuce leaves

 

 

 

 

 

Combine vinegar, milk and miso in a bowl. Add tofu to

milk mixture. Cover and chill for 2 hours. Heat oven

to 400¢ª. Line a baking sheet with parchment paper.

Combine coconut and flour and coat tofu. Place on

sheet. Coat with cooking spray and bake until golden,

35 to 45 minutes, turning and coating other side after

20 minutes. Whisk tamari, sugar, ginger, pepper flakes

and 1 cup hot water in a bowl. Wrap tofu, cilantro and

carrots in lettuce and dip in tamari sauce.

 

Serves 4

 

The skinny 333 calories per serving, 14 g fat (7.6 g

saturated), 35.2 g carbs, 7.2 g fiber, 16.9 g protein

 

Source: SELF Magazine, Nov 2007

Formatted by Chupa BAbi: 11.19.07

 

 

Crispy calcium bites by Janine Doran, chef at Cafe

Flora in Seattle.

 

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