As a busy working woman and blogger, it’s sometimes hard finding healthy recipes to make at night for my family. After working all day on my writing business, I sometimes feel too exhausted to make complicated recipes. While eating healthy isn’t as expensive as it may seem – cooking healthy meals in the kitchen is often time consuming. While there are pre-packaged meals you can get in the frozen food section, I refuse to buy those heavily processed, overpriced meals. Instead, I go for recipes that are simple, easy to make, and oh so very delicious – like tofu recipes!
On our vegetarian nights, I sometimes enjoy cooking with tofu. One of the things I am very picky about, however, is how I cook it since quite a few of the tofu recipes out there are just…well…nasty. I have found that tofu recipes that originate from Asian countries are typically best since they don’t try making tofu anything more than what it is – tofu. Really, I find that to be the main reason most people hate tofu since companies try making it taste like meat and other items, when in actuality, tofu has a wonderful, clean taste of its own.
While I am normally against frying, I do make an exception when I can completely control how items are fried. For example, I love frying with coconut oil since it is very healthy and isn’t filled with unhealthy animal fats. From my own experience, if fried properly, it also takes less oil and cooking time to fry with coconut oil, allowing you to have food that less greasy and more flavorful. As well, coconut oil gives a very light coconut flavor to what you are frying, allowing you to have some of the benefits of coconut flakes without the extra sugar and fat! Below is one of my favorite quick fix tofu recipes. It’s very easy to make and if you want a spicier flavor, just add more spices to the flour mixture.
Fried Coconut Flavored Tofu Recipe
- 1 Package Extra Firm Tofu
- 1/2 Cup All Purpose Flour
- 1 Teaspoon Black Pepper freshly ground
- 1 Cup Panko
- Coconut Oil
- Soy Sauce For Dipping
- Drain the tofu well and set to dry for about ten minute on a dry plate.
- As the tofu is drying, divide the ingredients into 3 bowls – one with panko, one with eggs, and the third with the rice and pepper.
- Cut Tofu horizontally in half, and then cut into 18 – 24 square pieces.
- Very carefully start breading each of the tofu pieces – first with the flour mixture, than the egg, and finish with the panko breading. Place each piece of tofu on a plate and repeat until all the pieces are breaded.
- Fill a frying pan with coconut oil. Coconut oil melts and heats up quickly, so be careful! There should be about ¼ inch of coconut oil in the pan. Test the coconut oil to see if it’s the right temperature. Place the tip of a wooden toothpick of chopstick in the pan – if the oil is bubbling around the tip, it is hot enough for frying.
- Place all the tofu pieces in the pan and brown each side of the pieces of tofu. When finished, each piece should look golden brown.
- Serve hot with a small side of soy sauce.