Coconut Tofu

Ingredients

1 12 oz. package extra-firm tofu

1/2 c sweetened shredded coconut - chopped fine

1/3 c panko bread crumbs

1 tbsp brown sugar

1/2 tsp kosher salt

1/4 c Just Egg

2 tbsp all purpose flour

2 tbsp peanut oil, divided

Directions

Drain the tofu. Cut the block widthwise into eight 1/2 in. thick slices. Roll in towel and press dry.

Chop the shredded coconut into slightly smaller pieces. Combine the coconut, panko, brown sugar, and salt in a medium bowl.

Place the coconut mixture into a shallow bowl. Place the Just Egg in another bowl and the flour on a plate.

To bread the tofu, coat both sides with the flour and shake off excess. Dip in the Just Egg and then coat evenly with the coconut mixture.

Heat half the oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes. Reduce the heat if the coconut browns too quickly. Carefully flip, add the remaining oil, and cook until the other sides are golden brown, an additional 3 to 4 minutes. Be careful because they can easily burn.

Serve hot or cold.

Submitted by Bob Switzer