Coconut Crusted Tofu with Apple Jalapeño Salsa and Green Beans (52 Minutes)

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This coconut crusted tofu is a vibrant and flavorful dish that brings together the tropical taste of coconut with the crisp freshness of apple and the spice of jalapeño.

This dish is not only visually appealing but also offers a variety of textures and flavors that never fail to delight.

Paired with green beans and garnished with scallions, this meal is both nutritious and satisfying, perfect for those seeking a plant-based main course that doesn’t skimp on taste or creativity.

  • Prep Time: 32 minutes
  • Cook Time: 20 minutes
  • Total Time: 52 minutes
  • Yield: 3–4 servings 1x

Ingredients

Units Scale

For the coconut crusted tofu:

  • 1 block (14 oz) firm tofu, pressed and drained
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • Vegetable oil for frying

For the apple and jalapeño salsa:

  • 1 large apple, finely chopped
  • 1 medium jalapeño, seeded and finely chopped
  • Juice of 1 lime
  • 1/4 cup finely chopped red onion (optional)
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

For the green beans:

  • 1 lb green beans, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For garnish:

  • Chopped scallions

 

 

Instructions

  1. Prepare the tofu (15 minutes): Slice the block of tofu into 3-4 pieces. In a shallow dish, combine cornstarch, garlic powder, salt, and pepper. Dip each tofu slice into the cornstarch mixture, then into the beaten eggs, and finally coat with a mixture of shredded coconut and panko breadcrumbs.
  2. Fry the tofu (10 minutes): Heat a generous amount of vegetable oil in a skillet over medium heat. Fry the coated tofu slices until golden and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
  3. Make the salsa (10 minutes): In a medium bowl, mix together the chopped apple, jalapeño, lime juice, red onion (if using), and cilantro. Season with salt and pepper to taste. Let the salsa sit for a few minutes to meld the flavors.
  4. Cook the green beans (10 minutes): Heat olive oil in a skillet over medium heat. Add the green beans, season with salt and pepper, and sauté until tender but still crisp, about 5-7 minutes.
  5. Assemble and serve (5 minutes): Arrange the crispy tofu onto plates, cutting into smaller pieces if desired. Top each serving with a generous spoonful of apple jalapeño salsa. Serve the sautéed green beans on the side.
  6. Garnish (2 minutes): Sprinkle sliced scallions over the tofu and green beans just before serving.

Notes

This crispy tofu is a delightful blend of sweet, savory, and spicy flavors, making it a standout dish.

For the best results, ensure the tofu is well-pressed to remove excess moisture, which helps achieve a crispy exterior.

The salsa can be made in advance and stored in the refrigerator to enhance its flavors. This dish is perfect for a light yet satisfying dinner or a special vegetarian offering at gatherings.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 28g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 18g

Pair this with...

Simple Rice Pilaf

Start off by finely dicing an onion and sautéing it in a touch of butter or oil until translucent. Add in some thinly sliced carrots and mushrooms and continue cooking until they start to soften. Toss in a cup of long-grain rice, stirring to coat the grains and let them toast slightly, absorbing the flavors. Pour in your preferred broth, be it chicken or vegetable, followed by a handful of fresh or frozen peas and some paprika. Allow everything to come to a boil, then reduce the heat, cover, and let it simmer away. Once the rice is tender and the liquid absorbed, fluff it up with a fork, ensuring the vibrant veggies are distributed evenly.

Sautéed Mushrooms

Start by cleaning your mushrooms — whether it's button, cremini, or shiitake — with a damp paper towel. Avoid washing them, as mushrooms soak up water easily. Slice them uniformly to ensure even cooking. In a large skillet over medium heat, melt some butter or heat a bit of olive oil. Add in the sliced mushrooms, spreading them out to avoid overcrowding. Let them cook without stirring for a few minutes to get a nice sear, then give them a toss. As they release their natural juices and start to brown, season with salt, pepper, and a touch of garlic (minced or powdered) for added flavor. Continue to cook until the mushrooms are tender and flavorful. Finish off with a sprinkle of freshly chopped parsley or thyme if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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