Recipe by sarahmagali
"A flavorful way to eat tofu. Crispy on the outside and chewy on the inside. Service with white or brown rice."
Watch video tips and tricks
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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make crispy, crunchy coconut shrimp in the oven.
See how to make a stuffed and basted vegan Thanksgiving "turkey."
See how to make a moist and creamy coconut cake.