Coconut Crusted Tofu & Pineapple Bites with Creamy Green Curry Sauce
Coconut Crusted Tofu & Pineapple Bites with Creamy Green Curry Sauce is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 18 servings. For 76 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 104 calories. This recipe is typical of Indian cuisine. If you have pineapple, full fat coconut milk, lime juice, and a few other ingredients on hand, you can make it. This recipe from Caras Cravings has 590 fans. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 95%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Coconut Butter Poached Lobster with Pineapple Green Curry Sauce, Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce, and Coconut Crusted Tofu with Sweet Chili Dipping Sauce.
Servings: 18
Ingredients:
1 tsp (5 ml) arrowroot powder
1 cup ( g) finely shredded unsweetened coconut
2 tsp (10 ml) Dijon mustard
1 block (about 1 lb/500 g) firm or extra firm tofu, pressed of excess liquid
1/4 cup (60 ml) full fat canned coconut milk
1/4-1/2 tsp (1-2.5 ml) green curry paste (I like Thai Kitchen)
2 Tbsp (30 ml) freshly squeezed lime juice
1/2 tsp (2.5 ml) finely grated lime zest
10-15 drops plain stevia liquid, to your taste
18-24 small chunks of fresh pineapple
4 tsp (20 ml) pineapple juice
Pinch fine sea salt
Equipment:
sauce pan
whisk
bowl
pot
baking sheet
oven
spatula
toothpicks
skewers
Cooking instruction summary:
Make the sauce: In a small saucepan, whisk together all ingredients except arrowroot until smooth. Cook over medium-low heat until the mixture begins to bubble. Remove about 2 Tbsp (30 ml) of the liquid to a small bowl and mix with the arrowroot until smooth, then pour back into the pot and continue to cook and stir until the sauce thickens. Remove from heat and allow to cool to room temperature. (May be made up to a day ahead and refrigerated until ready to use).Make the tofu: Preheat oven to 375F (190C). Line two cookie sheets with parchment or spray with non-stick spray.In a shallow bowl, whisk together the mustard, coconut milk, lime juice, stevia and salt. Set aside.Cut the block of tofu into cubes about 1 inch (2.5 cm) big. Coat the cubes in the coconut-mustard mixture (you can do this individually, or place about half the cubes in the bowl and gently mix with a rubber spatula until they are all coated; repeat with second half of the tofu). Place the shredded coconut on a plate and gently roll each tofu cube in it to coat on all sides. Place the cubes on the cookie sheets and bake until they are well browned on top, 25-30 minutes. Remove from the oven and allow to cool to room temperature. (May be baked up to a day ahead and stored, covered, in the refrigerator until ready to serve). To serve, place one cube of tofu and one chunk of pineapple on a soup spoon or other small serving plate, or serve on individual skewers (or pierce with toothpicks). Spoon a small amount of the sauce over all and garnish with a cilantro leaf if desired. Serve.
Step by step:
1. Make the sauce: In a small saucepan, whisk together all ingredients except arrowroot until smooth. Cook over medium-low heat until the mixture begins to bubble.
2. Remove about 2 Tbsp (30 ml) of the liquid to a small bowl and mix with the arrowroot until smooth, then pour back into the pot and continue to cook and stir until the sauce thickens.
3. Remove from heat and allow to cool to room temperature. (May be made up to a day ahead and refrigerated until ready to use).Make the tofu: Preheat oven to 375F (190C). Line two cookie sheets with parchment or spray with non-stick spray.In a shallow bowl, whisk together the mustard, coconut milk, lime juice, stevia and salt. Set aside.
4. Cut the block of tofu into cubes about 1 inch (2.5 cm) big. Coat the cubes in the coconut-mustard mixture (you can do this individually, or place about half the cubes in the bowl and gently mix with a rubber spatula until they are all coated; repeat with second half of the tofu).
5. Place the shredded coconut on a plate and gently roll each tofu cube in it to coat on all sides.
6. Place the cubes on the cookie sheets and bake until they are well browned on top, 25-30 minutes.
7. Remove from the oven and allow to cool to room temperature. (May be baked up to a day ahead and stored, covered, in the refrigerator until ready to serve). To serve, place one cube of tofu and one chunk of pineapple on a soup spoon or other small serving plate, or serve on individual skewers (or pierce with toothpicks). Spoon a small amount of the sauce over all and garnish with a cilantro leaf if desired.
8. Serve.
Nutrition Information:
covered percent of daily need
