This is the Coconut Tofu with Crunchy Date Slaw & Peanut Sauce. It’s from the @purple carrot meal kit. To be honest I had low expectations for this one because it’s just breaded tofu. But I have to say it was quite good! The overall dish was a great combo of salty, sweet and crunchy. (Not always the case with vegan meals)
I’m trying some meal kits for inspiration. So I tried purple carrot to get more ideas for vegan meals and preparations. I really loved this dish and want to share some of the tips I’ll be using for future dishes. I hope they help you wherever your at in your eating- flexitarian, vegan or whatever!
Plant Based Cooking Tips:
- bread tofu with a cornstarch-water mixture. Then dip it in coconut, sesame seeds and panko breadcrumbs.
- Make a delicious red cabbage slaw with chopped dates, lime juice, sesame seeds, salt, and a drizzle of veg oil.
- Make a sauce for tofu with tamari or soy sauce, peanut butter, sweet chilli sauce and water.
Full recipe from Purple Carrot website
with Crunchy Date Slaw and Peanut Sauce
Tags:High-Protein, Quick and Easy
INGREDIENTS (for 2)
- ½ cup sushi rice
- 15.5 oz Organic Extra Firm Tofu
- 2 oz Medjool dates
- 1 lime
- 6 oz shredded red cabbage
- 2 tbsp sesame seeds
- ⅓ cup toasted coconut
- ¼ cup panko breadcrumbs
- ¼ cup cornstarch
- ¼ cup spicy peanut sauce
- ¼ cup + 1 tsp vegetable oil
Tools: Large nonstick skillet, Small saucepan
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PREP & COOK TIME
1 Make the rice
In a small saucepan, combine the rice, 1 cup (2 cups) water, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.
2 Prepare the slaw
Drain the tofu and pat dry with a towel. Cut into 6 (12) slices. Remove pits from the dates and finely chop the fruit. Halve and juice the lime. In a medium bowl, combine the chopped dates, lime juice, red cabbage, just 1 tsp (2 tsp) sesame seeds, 1 tsp (2 tsp) vegetable oil, and a pinch of salt. Toss the crunchy date slaw.
3 Prepare the coconut crust
Add the remaining sesame seeds, coconut flakes and panko breadcrumbs to a plate and mix. In a small bowl, whisk together the cornstarch and ¼ cup (½ cup) cold water.
4 Fry the tofu
Place a large nonstick skillet over medium heat with ¼ cup vegetable oil. Toss the sliced tofu in the cornstarch mixture and press into the coconut breadcrumbs. Once the oil is hot, place the tofu in the skillet and cook until browned, about 3 to 4 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely to keep warm.
5 Heat the peanut sauce
Wipe the skillet clean and add the peanut sauce and 2 tbsp (4 tbsp) water. Simmer until hot, about 1 minute.
Divide the rice and crunchy date slaw between plates. Top with coconut tofu. Serve with peanut sauce for dipping. Enjoy!
More Tasty Vegetarian Asian Recipes:
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