Difficulty: Easy
Serves 4-6
You all know by now that I’m obsessed with Nature’s Charm and love collaborating with them on delish recipes, but did you know that they also make coconut milk under their Chef’s Choice brand? Now, this isn’t any regular coconut milk, it was Thailand’s first coconut milk in a can and has been exported to Australia since 1978 so you could say it’s pretty classic. If you’re looking for more reasons to love this coconut milk, how about the fact that they keep it as close to the natural state as possible; it’s high fat, high quality and there are no added thickeners (which other brands add for faux creaminess, or “creamth” as I like to call it.)
I thought I would put the Chef’s Choice Coconut Milk to the test and make a recipe that’s perf as a party platter fave or alongside veggies and rice for dinner. My Crispy Coconut Tofu is served best with the Creamy Peanut Dipping Sauce (the recipe is also included below!
Ingredients
- 750g extra firm tofu
- 1 can Chef’s Choice Coconut Milk
- 3/4 cup shredded coconut
- 1/2 cup dry breadcrumbs
- 3 teaspoons salt
- 1 teaspoon white pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 cup peanut butter (smooth or crunchy)
- Spring onion and chilli to serve (optional)
Method
- Preheat the oven to 200°C and line a large baking tray with baking paper.
- Pour 1 cup of Chef’s Choice Coconut Milk into a shallow bowl and set aside.
- Gently press the tofu between paper towel to absorb any excess water and then cut into snack-sized sticks.
- In another shallow bowl, combine the shredded coconut, dry breadcrumbs, 1 teaspoon of salt, pepper, 1 teaspoon of onion powder and 1 teaspoon of garlic powder.
- Dunk each tofu stick into the coconut milk, making sure it’s coated before pressing into the coconut and breadcrumb mixture on all sides to ensure it’s evenly crumbed.
- Place gently on the baking tray and repeat with the rest of the tofu.
- Bake in the oven for 30-45 minutes until golden brown and crispy, turning occasionally.
- While the tofu is baking, combine the peanut butter, what’s left of the coconut milk, remaining onion and garlic powders and a teaspoon of salt in a small saucepan.
- Whisk on medium-high until it begins to boil. Reduce to a simmer and continue to whisk until thickened.
- Once the tofu is ready, serve immediately with the dipping sauce, sprinkle with remaining salt, chilli and spring onion and enjoy!
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