Saturday, August 30, 2014

Coconut Crusted Tofu with Teriyaki Vegetables and Cauliflower "Rice"

Working with tofu is so much fun! It's like starting with a blank canvas and painting a beautiful picture full of color and life!  Instead of paints and pencils, we work with flavors and ingredients to create new and interesting dishes.  On a previous post, I had experimented with panko bread crumbs to make a pecan crusted tofu and quickly learned that dredging tofu is not only easy but can yield marvelous results!  Without using egg, the coconut clings to the tofu and creates a nice crispy shell while the inside is tender and firm.  Served over a bed of teriyaki stir fried vegetables and cauliflower rice, this meal is a fantastic choice for a quick and delicious weeknight meal.

Coconut Tofu Ingredients:
  • 1 Tbsp. low sodium tamari or liquid aminos (Brad's liquid aminos or coconut aminos are both good)
  • 1 Tbsp. mirin (Japanese sweet wine)
  • 1 Tbsp. maple syrup 
  • 1 Tbsp. sesame oil
  • 1 tsp. red pepper flakes
  • 1/2-1 cup shredded coconut
  • 1 16 oz. package of organic extra firm tofu, drained, and pressed.
Coconut Tofu Method:
  • Preheat the oven to 350 °F. 
  • Remove tofu from its package and drain the liquid. Carefully wrap in kitchen towels and set on the counter. Gently press the liquid from the tofu.  Remove the now saturated towel and wrap in a dry one. Set the tofu on the counter for 20 minutes so the excess water and drain. 
  • In a small bowl, add the tamari, mirin, maple syrup, the sesame oil and the red pepper flakes.  Give the sauce a quick whisk to incorporate.  Into another small bowl, add the shredded coconut.
  • Cut tofu into bite-sized cubes.  Completely saturate each piece of tofu with the sauce and then transfer to the bowl with coconut. Gently press each side of the tofu into the coconut and place finished tofu cube on a baking tray lined with parchment paper or a glass oven safe dish.  Bake for 20 minutes.  While the tofu bakes, prepare the cauliflower rice and teriyaki vegetables.

Cauliflower Rice:
  • 1 head of cauliflower, broken into large florets
  • Salt and pepper to taste

Cauliflower Rice Method:
  • To a food processor fitted with the "S-type" blade, add the cauliflower.  Pulse until the cauliflower is broken into small pieces and resembles rice.

Bring a medium sized sauce pan to medium heat and add a little bit of olive oil.  Add the cauliflower rice to the pan, add a bit of salt and pepper and stir.  Let cook for about 10 minutes, stirring occasionally. Let cook until the cauliflower is tender and then turn the heat to low and cover while you make the teriyaki vegetables.

Teriyaki Vegetable Ingredients:
  • Two medium carrots, sliced
  • 2 cups broccoli florets
  • 2 stalks celery, sliced
  • 1/4 cup white or yellow onion, sliced
  • 1/2 cup soft yellow squash, sliced into half moons
  • 2 cloves garlic, minced
  • 1/4 cup low sodium tamari or liquid aminos
  • 2 - 4 Tbsp. water
  • 2 Tbsp. rice or apple cider vinegar
  • 2 Tbsp. + 1 tsp. maple syrup
  • 2 Tbsp. rice flour
  • 1/2 tsp. sesame oil
  • 1/2 tsp. mirin
Teriyaki Vegetable Method:
  • In a small bowl, add the minced garlic, tamari, water, rice vinegar, maple syrup, rice flour, sesame oil and mirin and whisk to incorporate. Whisk well to ensure that the rice flour is blended and there are no lumps.  Set aside.
  • In a medium sized fry pan, add a little bit of olive oil and bring to medium-high heat.  Add all the vegetables and stir well.  Let cook for about 5 minutes or until the onions become translucent.  Pour teriyaki sauce into the pan and reduce the heat to medium-low. Stir to cover all the vegetables in sauce and place a lid on the pan.  Let cook for an additional 2-3 minutes or until the vegetables are tender.
About this time, the coconut tofu should be done. Remove from oven and allow to cool slightly.

To serve: To a plate add a bed of cauliflower rice, then cover the rice with teriyaki vegetables. Top with coconut tofu and garnish with fresh cilantro, chives and black sesame seeds!  Enjoy!

Thank you for visiting Venturing Vegan! I find great pleasure in sharing these recipes with all of you and sharing how easy and delicious it is to be fully vegan. If you have any questions or comments, please feel free to leave them below. As always, sharing is caring so please share any all recipes with family and friends!

1 comment:

  1. I was looking for a tofu recipe, and this fit the bill perfectly. Simply delicious! (I used coconut aminos). I'll make the complete dinner in future. Very creative recipe. Thanks.