Coconut-Crusted Tofu

Coconut-Crusted Tofu with Caramel Ginger Pineapple Sauce

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients

• 1 twin pack sprouted extra-firm tofu (Trader Joe's)
• 1/4 C unsweetened coconut flakes
• 2 T coconut flour
• salt
• 1 C pineapple
• 1 T tamari soy sauce
• 1/2 T rice wine vinegar
• 1/4 t red pepper flakes
• 1/4 t ground ginger
• 1 T orange zest
• 2 medium oranges , juiced
• 1T honey
• 6 - 8 T coconut oil, divided

Cooking Directions

1. for the tofu:
2. heat oven to hottest warm setting about 250*
3. Slice tofu into quarter inch slices length wise (8 tofu steaks) and season with salt
4. mix coconut flake and flour in a shallow dish
5. press tofu into coconut mix and set aside
6. heat cast iron pan over medium heat with 3-4 tablespoons coconut oil
7. place half of the coated tofu into the hot oil. saute 4 minutes or until brown and crusty.
8. flip tofu and brown for another 4 minutes on second side.
9. place tofu in warm oven and repeat saute steps for remaining tofu steaks
10. to make pineapple sauce:
11. add 1/2 T oil to the pan along with pineapple
12. saute for until it begins to caramelize then add soy sauce, vinegar, red pepper flakes, ground ginger, honey and orange zest + juice
13. Serve with brown rice steamed in coconut milk and steamed orange scented broccoli

inspiration from Eating Well