This is a super fun and cute recipe: simple grilled tofu is simmered in a coconut-miso sauce and then dipped in toasted coconut for a looks-fancier-than-it-is dinner!
Coconut Tofu
2 Tablespoons high-heat oil (canola, safflower, etc.)
1 block super-firm tofu, sliced into squares or triangles (my favorite is Wildwood)
1/4 cup coconut oil
3 Tablespoons white miso
1-2 teaspoons lemon juice
1-2 teaspoons soy sauce (optional)
black pepper to taste
¾ cup toasted shredded coconut
- In a cast iron skillet heat the high-heat oil until warm. Add sliced tofu and grill until lightly browned, about five minutes. Flip, and brown on opposite side.
- Meanwhile, whisk together coconut oil, miso, lemon juice, soy sauce, and black pepper until smooth. Heat coconut oil mixture in a small saucepan until warm. Add cooked tofu, and simmer for 15 minutes, flipping halfway.
- Remove one piece of tofu and toss into toasted coconut, flipping until coated on both sides. Continue with remaining pieces, until all are coated evenly.
- Serve with veggies, rice, noodles, or in wraps- but serve it immediately; these were not nearly as good on the second day.
Yield: 3-4 servings tofu
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