Vegan Crispy Coconut Tofu with Mango Curry Dip
- 2 Servings
- mins Prep Time
- mins Total Time
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
- 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.
- In a bowl combine flour, water, salt and pepper. Mix until smooth. In another bowl mix panko crumbs and coconut flakes.
- Cut tofu into cubes. Then dip into flour batter and then cover with panko/coconut mixture.
- 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!