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Recipe Coconut Crusted Tofu with Chilli Lime Sauce

If you still think tofu is a flavourless block of boring, we challenge you to give this one a whirl. The tofu's crispy, nutty coating provides an excellent vehicle for its zesty pal, the chilli lime sauce.

You will need

Serves 2

  • 300 g firm silken tofu, cut into 12 cubes
  • 1/2 cup cornflour
  • 1/2 cup coconut milk
  • 1 cup desiccated coconut
  • 1 teaspoon salt
  • 1 teaspoon Sichuan peppercorns, crushed
  • 1 1/2 tablespoons sesame oil*

Chilli Lime Dipping Sauce

  • 1/4 cup sweet chilli sauce
  • 1 1/2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 1/2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon water

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Directions

15 mins to prep

15 mins to cook

  1. Step 1

    Mix salt and peppercorns with flour.

  2. Step 2

    Spread flour and coconut over two separate plates and pour coconut milk into a bowl.

  3. Step 3

    Coat tofu in flour, dip in coconut milk and then coat in desiccated coconut.

  4. Step 4

    Heat oil in a large frying pan over medium heat. Fry tofu on each side until golden.

  5. Step 5

    To make the dipping sauce, mix all ingredients together in a small bowl.

  6. Step 6

    Serve tofu on a platter with dressing on the side.

Hot tip!

*Use a good quality sesame oil that isn’t toasted. Toasted sesame oil will result in a flavour that is too strong.