Combine coconut, cumin, coriander, salt, ginger, and cloves in a bowl.
Blot tofu dry with paper towels and press on a towel-lined plate topped with another towel and heavy can.
Chill for 2 hours. Slice tofu on the diagonal into 3/4-inch pieces. Dredge tofu pieces in the coconut-spice mixture until coated.
Saute tofu in 2 tbsp oil in a large nonstick skillet over medium-high heat until lightly browned, about 3-5 minutes per side.
Makes 6 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10
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