Try this coconut-crusted tofu recipe, or contribute your own.
Suggest a better descriptionCombine 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 a 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.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 10 (100%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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