Recipe by sarahmagali
"A flavorful way to eat tofu. Crispy on the outside and chewy on the inside. Service with white or brown rice."
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mirin (Japanese sweet wine)
red pepper flakes
1 (16 ounce) package
extra firm tofu, drained, pressed and cubed
I love this dish!
I really really wanted to like this dish, but it was just bland. I even used the sauce for dipping sauce, which made it a little better, but not much. Unlike other reviewers, I had no problem with the coconut not sticking.
Really delicious! I skimped a tiny bit on the red pepper and it was just spicy enough for me (probably used about 1/2-3/4 of a teaspoon instead of a full). I'm not normally a tofu lover either, but this was great!
Not bad, but not amazing. I would possibly make this again. The coconut didn't really stick once they were taken out of the oven though, so kind of annoying. I would probably experiment with other causes for the dipping part too. Easy to make, so that's a plus if you're short on time....definitely edible!
I'm not sure what I did wrong but the coconut did not stick to the tofu so it was kind of messy.
really really bad.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven-Baked Coconut Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 92
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