Vegan Crispy Coconut Tofu With Mango Curry Dip

Sharing another recipe for a family favorite. Vegan crispy coconut tofu with mango curry dip. It's just so good. Serve it as a snack, an appetizer or as a main dish with some roasted veggies and steamed rice. Really simple and yummy! Hope you enjoy!

The Recipe

Vegan crispy coconut tofu with mango curry dip (serves 2)

Ingredients

For the tofu:

8 ounces / 227 g extra-firm tofu

5 tablespoons panko crumbs

3 tablespoons coconut flakes

4 tablespoons rice flour (sub in all-purpose flour)

7 tablespoons water

dash of salt and pepper

For the dip:

1 ripe mango

2 tablespoons vegan mayonnaise

2 tablespoons coconut milk (the white creamy part)

1 teaspoon curry powder

salt to taste

Instructions

1. Peel and pit the mango. In a food processor combine mango, mayonnaise, coconut milk and curry powder. Blend until smooth. Season with salt and pepper. Spoon into a serving bowl and set aside.

2. In a bowl combine flour, water, salt and pepper. Mix until smooth. In another bowl mix panko crumbs and coconut flakes.

3. Cut tofu into cubes. Then dip into flour batter and then cover with panko/coconut mixture. 

4. In a skillet or pan heat vegetable oil (it should cover the whole pan). Fry tofu from all sides until golden brown. Serve with dip. ENJOY!