Earth Week Recipes: Coconut Crusted Tofu & Zucchini Noodles
Enjoy this delicious recipe inspired by Danielle Vance and Shay Wellons from the Trumbull Dining team. Thanks for sharing with us!
Coconut Crusted Tofu with Red Quinoa & Seared Zucchini
Ingredients
· 14 ounces extra-firm tofu
· ¼ cup soy sauce
· ¼ cup coconut sugar
· 1 small lime, juiced
· ½ tablespoon fresh ginger, grated
· 2 tablespoons whole wheat flour
· 2 tablespoons cornstarch
· ¼ teaspoon baking powder
· 3 tablespoons cold water
· ½ cup panko breadcrumbs
· ¾ cup shredded unsweetened coconut
· ¼ cup vegetable or canola oil, for frying
Directions
Press the tofu with several layers of paper towel to remove as much water as possible. Cut the tofu into ½-inch slabs and press with paper towels again.
Prepare the marinade, combine the soy sauce and coconut sugar in a small mixing bowl. Microwave in 15-second intervals, stirring in between, until the coconut sugar dissolves. Add the lime juice and fresh ginger. Whisk to combine.
Transfer the tofu to a dish/bowl with prepared marinade. Toss pieces to ensure they are completely coated. Cover and place in the fridge for about two hours.
While the tofu is marinating, prepare the batter. Combine the flour, cornstarch, baking powder and water in a medium mixing bowl. Whisk to combine. Set in the fridge until you’re ready to cook the tofu.
Once the tofu is done marinating, remove it from the refrigerator. Pour the panko breadcrumbs and shredded coconut onto a large plate and use your hands to mix it up. Remove the batter from the fridge and stir. The texture should be similar to pancake batter. If it’s too thick, add another teaspoon of cold water. Line another large plate with a layer of paper towels and set it next to the stove.
Heat ¼ cup of vegetable or canola oil in a large non-stick skillet over medium-high heat. Coat each piece of tofu in batter, followed by the panko/coconut mixture. Working in batches, cook tofu for about 3 minutes on each side, until crispy and golden brown. Transfer cooked tofu pieces to the paper towel-lined plate to absorb excess oil.
Sweet Chili Sauce
Ingredients
· ½ cup coconut cream (from a 15-oz. can of full-fat coconut milk)
· 2 tablespoons pineapple juice
· 2 teaspoons lime juice
· 1 teaspoon chili garlic sauce
Directions
While the tofu cools, prepare the sauce. Flip the can of coconut milk upside down and open it from the bottom. Pour off the liquid and scoop ½ cup of the solid coconut cream into a blender. Add the pineapple juice, lime juice, and chili garlic sauce. Blend until smooth. Alternatively, you can whisk the sauce by hand in a small mixing bowl. Adjust flavors to taste.
Serve tofu warm with a drizzle of sweet chili sauce and a squeeze of lime.
Steamed Red Quinoa
Ingredients
· Water to Quinoa Ratio 1:1
· Toasting Quinoa before cooking will bring out the seeds nutty properties.
Directions
Bring water, quinoa, and a little sea salt to a boil over high heat. Do NOT walk away from the stove and closely watch the water. As soon as the water starts to simmer, immediately put on the lid and reduce the heat to low.
Simmer on the lowest heat for 20 minutes. Once the time is up, do NOT lift the lid. Leave the lid on and just remove the quinoa from the stove-top and set aside for an extra 10 minutes so it can continue steaming.
Fluff with a fork, serve.
Seared Zucchini
Directions
Cut the zucchini into round circles about 1/2 inch thick. Lightly season both sides with kosher salt and pepper, When the pan is hot, add the zucchini.
In a pan over medium high heat, add a small drizzle of olive oil. Cook the zucchini for 3–5 minutes on each side or until golden brown.
Zucchini Noodles with Garlic, Tomatoes & Parmesan Cheese
Ingredients
· 2 Tablespoons butter or Olive Oil
· 3 large cloves garlic, minced
· 1 Cup grape tomatoes
· 3/4 cup (75 g) parmesan cheese
· kosher salt ,
· black pepper
· 1/4 teaspoon red chili flakes
· 1 lemon
Preparation
Spiralize your zucchini using your favorite method.
Transfer the zucchini noodles to a baking sheet lined with paper towels. Spread the zoodles in an even layer over the paper towels.
Sprinkle with approximately 1 teaspoon of salt and allow your zucchini noodles to hang out for approximately 20–30 minutes. You’ll notice that the zucchini will start to release some of its water
After 30 minutes, with fresh paper towels take zucchini noodles and gently squeeze the zucchini to draw extra water out.
Directions
Heat large pan on medium-high heat. Melt butter or olive oil, then add garlic. Cook garlic until fragrant and translucent. Add in grape tomatoes to pan and allow tomatoes to split.
Add zucchini noodles and cook until tender, about 3–5 minutes. Remove the pan from the heat, add parmesan cheese and season generously with salt and pepper to taste. Add chili flakes and fresh squeezed lemon juice, to taste.
