Coconut Crusted Tofu with Pineapple Fried Brown Rice

This recipe is amazing. Absolutely one of our new favorites and another idea that originally came from another recipe and over time became my own. I've made this Coconut Crusted Tofu several times now and every time I've made something else to go with it. It is great with pasta, quinoa, and rice and would be a great addition to any other dish you want to try it with. But I've also included a recipe for Pineapple Fried Brown Rice that is soo delicious and goes perfectly with the Coconut Tofu. (The recipe I created for the rice was my take on a local Thai restaurant's pineapple fried rice and Heather said that mine was even better!)

The origin story of this recipe is similar to many others. Heather found this recipe in a magazine, and wanted to try it out as part of a detox meal plan. The very first night she tried it, I wasn't around and she had to cook it all by herself! We've come a long way since then, and upgraded this recipe to maximum deliciousness. 

I am actually not a big fan of tofu nor am I a vegetarian or vegan but I do like to eat healthy and I do enjoy creating, cooking and eating vegetarian meals. I still rarely cook tofu. This Coconut Crusted Tofu, however, is so good that I eagerly stuff my face and forget that it's even tofu. Seriously, this stuff is so good that I'm lucky if there are any leftovers. It's actually pretty simple too. The coconut mixture is just coconut, salt, and pepper and I use a little egg to help it stick to the tofu.

There is really only one tricky part to this recipe and that is frying up the tofu. For that step, it is very helpful to have a second person helping you, especially if you are making a big batch like we do. This is because you have to be really quick by yourself to dip the tofu in egg, then roll in coconut, then place it in your frying pan, all while having to turn the pieces of tofu that are already frying. In order to keep up and not burn anything, I have Heather help me with this step. We create a little assembly line, like in the picture above, and Heather crusts the tofu while I keep turning so they cook evenly. This saves a lot of time and gets others involved in the cooking process, which is always fun and could be a great way to introduce someone, like children, to cooking! And, as always, feel free to Chef Around and make this dish your own like I did!

Coconut Crusted Tofu with Pineapple Fried Brown Rice 

Serves:4

Ingredients:

1 14oz pkg Extra Firm Tofu, cut into strips
3 cups Sweetened Flake Coconut
3 Tbsp Vegetable Oil
1 1/2 tsp Salt
Freshly Cracked Black Pepper

2 cups Uncooked Brown Rice
4 cups Vegetable Broth
1 tsp Turmeric
1/2 tsp Basil, dried
1 tsp Salt

1 20oz can Pineapple Tidbits
3/4 cup Roasted Cashews
2 cloves Garlic, minced
1 Egg
1 Tbsp Soy Sauce

Directions:

Start by preparing your rice. I recommend using a Rice Cookerlike the one I have so that you can just set it and forget it while you work on crusting the tofu. Add your uncooked brown rice, veggie broth, turmeric, basil, and salt to your rice cooker or pot and cook rice like normal. 



While your rice is cooking, you can cook your tofu. Cut the tofu into strips, like in the picture. Heat oil in a large frying pan over medium heat. Dip tofu strips in egg, then coconut/salt/pepper mixture, then add to your pan. Cook in batches and turn every minute or so as each side browns, removing to a plate when evenly browned. (I put a paper towel down on the plate to soak up excess oil.)

When you are done cooking your tofu and your rice is done, wipe out your frying pan and add just a little more oil. Turn heat up to medium-high. Add pineapple and garlic and cook for about 3 minutes. Then add egg, cooked brown rice, and soy sauce and cook for a few more minutes, stirring frequently to ensure even cooking and distribution of ingredients throughout the rice. Serve rice with Coconut Crusted Tofu and enjoy! I added a drizzle of Sriracha to mine for a little added spice!