Coconut & Panko Crusted Tofu Pad Thai
Doesn’t that sound ah-mazing! Well, I was actually worried about creating this recipe. Why? Because I have never cooked tofu in my life. I know, I know, I’ve been a Flexitarian since age 12, and somehow I have consumed and prepared endless amounts of protein that didn’t include tofu. Well darlings, I joined the tofu club and this my friends is an easy game changer.
My daughter, LOVES coconut water. As such, I usually have fresh coconuts lying around the kitchen. Usually, I have no idea what to do with the coconuts after they are drained – but today they served equally functional as I was able to use them to serve my Tofu Pad Thai.
Coconut bowls also equal less dishes to wash, so clearly that’s a double win.
Coconut and Panko Crusted Tofu
Extra firm tofu, cubed, padded dry to remove excess moisture
Cornstarch, enough to cover your cubed tofu
Almond milk, to dip the cornstarch covered tofu
Mixture of panko and coconut flakes, to dip the almond milk covered tofu
1 pack of Epicure Pad Thai seasoning
2 tsp soy sauce
1 package Pad Thai style rice noodles
1 small shallot, chopped fine
1 tbsp freshly shaved ginger
2 tbsp olive oil
1/2 cup grated carrots
1/2 cup bean sprouts
1 red bell pepper, cut in thin slices
5 green onions, chopped finely
Lime, Basil, Cilantro, Chopped Peanuts and Sriracha.
- Preheat oven to 400 degrees Fahrenheit.
- Grease non-stock pan.
- In an assembly line, dip your cubed tofu in cornstarch, then almond milk, then coconut & panko mixture. Place on greased pan.
- Repeat until all cubes are covered, bake in oven for 40 minutes.
- In a medium sized bowl, mix Epicure Pad Thai with 3/4 cup water and 2 tsp soy sauce. Stir, set aside.
- Heat olive oil in a large sauce pan (or wok) on medium high heat.
- Add ginger and chopped shallots. Stir occasionally for 1-2 minutes.
- Add carrots, sprouts and bell pepper. Reduce heat to medium low, stir occasionally.
- In a separate large sauce pan, bring to boil 4 cups of water (with a dash of oil)
- Add package of dry Pad Thai rice noodles. Stir occasionally to soft. Once soft, drain and transfer noodles to veggie mixture.
- Pour Epicure Pad Thai sauce over noodle and veggie mixture. Squeeze juice of 1 lime. Toss until evenly coated.
- Serve in your choice of bowl. Garnish with chopped basil, cilantro, peanuts, lime and of course – sriracha.
I hope this dish inspires you to try tofu soon! Have you cooked with tofu before? What’s your favorite way to use tofu? Let me know in the comments below.