I'm on a kick of not serving rice dishes without actual rice, and I'm feeling pretty good about it. I paired this with a Thai style broccoli, instead, and I think it was the perfect marriage.
Source: Connoisseurus Veg | Serves: 4 | Time: 30 min
Changes: replaced soy sauce with coconut aminos; replaced brown sugar with coconut sugar; used allspice instead of ginger
Ingredients
½ cup unsweetened shredded coconut
¼ cup cold water
1 tbsp cornstarch
½ cup full-fat coconut milk (from a can)
3 tbsp coconut aminos
3 tbsp coconut sugar
1 tbsp lime juice
1 tsp sriracha sauce
1/4 tsp ground allspice
1 tbsp coconut oil
1 (14 ounce) package extra-firm #tofu, drained, pressed, and cut into ½ inch cubes
2 garlic cloves, minced
2 medium green onions, white and green parts separated and chopped
Instructions
Preheat the oven to 350°F and arrange the coconut in an even layer on a baking sheet.
Place the baking sheet in the oven and bake the coconut for 4 to 5 minutes, until it turns golden brown and crispy. Transfer the sheet to a cooling rack to cool.
While the coconut cools, stir the cornstarch and cold water together in a small bowl or liquid measuring cup. When the cornstarch has fully dissolved, stir in the coconut milk, coconut aminos, coconut sugar, lime juice, sriracha, and allspice. Set aside
Place a large nonstick skillet over medium heat and add the coconut oil. Spread the coconut oil around to coat the bottom of the skillet as it melts.
Give the oil a minute to heat up, then add the tofu in an even layer. Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides of the pieces.
Push the tofu to the sides of the skillet and add the garlic and white parts of the green onions. Cook everything for about a minute, until it becomes very fragrant.
Toss everything with a spatula to mix the aromatics with the tofu. Pour in the sauce and toss everything again to coat the tofu with sauce.
Bring the sauce up to a simmer (it should start almost immediately) and let it cook for about 1 minute, until it thickens up.
Remove the skillet from heat. Top the tofu with toasted coconut and the green parts of your scallions. Pair with rice or the thai broccoli like I did.
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