Baked Coconut Tofu Tenders Recipes

Steps:

• Preheat the oven to 425 degrees F. Generously coat a rimmed baking sheet with cooking spray.
• Remove the tofu from the packaging, and drain the excess water. Halve 1 of the blocks crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Repeat with the other block of tofu. Lay the pieces on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1 teaspoon salt, and let stand.
• Put the cornstarch on a plate. Crack the eggs in a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet.
• Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then transfer the breaded tofu to the baking sheet. Generously coat the tops of the tofu with cooking spray. Bake until browned and crisp, 30 to 35 minutes, turning the baking sheet halfway through.
• Meanwhile, heat the vegetable oil in a small nonstick skillet over medium heat. Add the ginger and garlic, and cook, stirring constantly, until fragrant and light brown, about 1 minute. Reduce the heat to low, stir in the preserves, sesame oil, vinegar and chili sauce until combined and cook until heated through, about 1 minute. Season the dipping sauce with 1/2 teaspoon salt, transfer to a serving bowl and serve alongside the tofu.

Steps:

• Preheat the oven to 425ºF (220ºC). Grease a baking sheet with nonstick spray.
• Wrap the tofu in a clean dish towel and place a heavy object, such as a cast-iron skillet, on top. Press the tofu for 20 minutes to remove excess liquid.
• Flip the tofu block on its side and slice in half lengthwise. Season all over with salt and pepper.
• Cut each piece of tofu lengthwise into quarters so you have 8 equally-sized pieces.
• In a medium bowl, combine the flour and cornstarch. Mix with a fork.
• In a separate medium bowl, combine the milk, apple cider vinegar, and Dijon mustard. Whisk with a fork until combined.
• In another medium bowl, combine the bread crumbs, salt, pepper, garlic powder, paprika, onion powder, nutritional yeast, cumin, and cayenne. Mix with a fork until combined.
• Take a piece of tofu and coat it in the flour mixture, followed by the milk mixture, then back into the flour mixture, back into the milk mixture, and finally, in the bread crumbs.
• Place on the prepared baking sheet and repeat with the remaining tofu sticks.
• Using a brush, coat each tender with an even layer of olive oil.
• Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy. Brush with more olive oil, if necessary.
• Serve with honey mustard dipping sauce.
• Enjoy!

Steps:

• Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
• Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
• Bake in the preheated oven for 40 minutes, flipping halfway through.
• Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
• Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve tofu and rice with spinach sauce on side for dipping.