1 block extra firm tofu
4 cups cooked brown basmati rice
1/2 small red onion
1/2 cup chopped cilantro
1 can full fat coconut milk or coconut cream
1 flax egg
1/2 cup tapioca or corn starch
1 cup unsweetened coconut flakes, or shredded coconut
1/2 cup panko bread crumbs (make sure your the brand you are using is plant based)
Creamy citrus chili sauce
1/2 cup vegan plain yogurt (I use Kite Hill)
2 tablespoons sweet chili sauce
juice from 1/2 a lime
1 tablespoon orange juice
1 teaspoon garlic powder
1 teaspoon soy sauce or coconut aminos
black pepper to taste
Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top for 15 minutes to press the tofu.
Cook the rice according to package instructions on the stove top or use a rice cooker. You will need 4 cups cooked rice.
Cut the pressed tofu into 1 inch by 1 inch cubes. Mix up you flax egg in a medium size shallow bowl. After the flax egg has thickened, add the can of count milk to the bowl and whisk. Add the starch to a large kitchen plate. On a separate plate mix together the coconut and panko.
First dip the tofu cubes into the coconut milk mixture then into the starch. Dip again in the coconut milk mixture, then into the shredded coconut and panko, pressing the panko/coconut mixture into the tofu to ensure it sticks.
OVEN INSTRUCTIONS: preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place tofu on the pan. Light spray the tofu with some spray oil and cook for 10 minutes. After 10 minutes carefully turn the pieces over and bake another 10 minutes or until browned and crisp. I keep mine on the middle rack until the end of baking to avoid burning the coconut You can move the pan to the top rack the last few minutes of baking if the pieces are not browning to your liking.
AIR FRYER INSTRUCTIONS: Place coated tofu into your Air Fryer basket. Light spray the pieces with some cooking oil. Set the fryer at 380 degrees for 15 minutes.
Peel the carrot into ribbons with a vegetable peeler, then finely chop the ribbons into small pieces. Next, thinly slice the 1/2 onion. Once rice is done cooking pop the veggies in the pot and let them sit with the lid on until ready to serve.
Whisk together all of the ingredients for the sauce in a small bowl.
To serve, fill shallow bowls with 1/3, to 1 cup of rice. Sprinkle with chopped cilantro and top with 3 - 4 pieces of coconut tofu. Drizzle with sauce.
Serves 4 - 6.