This is another version of my tofu dippers, a bit less simple but just as yummy!
Island style Tofu Dippers
- 1 block extra firm tofu, wrapped in towels and pressed to drain
- 2 egg replacers (3 tsp egg replacer to 4 tbsp warm water)
- 1/3 cup Gluten free, vegan Panko bread crumbs
- 1/3 cup shredded dry coconut
Pre-heat the over to 350 degrees. Mix the bread crumbs with the shredded coconut. Cut the tofu into 1/2 inch thick strips. Dip each one into the egg replacer, then into the panko-coconut mix. Place parchment paper on a cookie sheet, and put the coated tofu on the sheet, and then bake in the oven for 20 minutes or until its nice and crispy and browned. Make the sauce while the tofu bakes.
- 1 can organic pineapple slices in juice (reserve about half pineapples)
- 1 tbsp sriracha hot sauce
- 2 garlic cloves
- 1/3 cup amino acids
- 2 dashes stevia (you can use agave, or honey here, but not too much, maybe about 1 tbsp)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
In a blender, blend all ingredients together except the cornstarch, water and oil. You need a high speed blender, you don’t want any garlic chunks. If you don’t have a high speed blender, you could try grating the garlic first. Take the blended sauce and put it in a sauce pan and while the tofu bakes in the over, reduce this over medium heat. After 20 minutes, mix the cornstarch in the water, making sure there’s no lumps, and then add it into the sauce, stirring constantly as you add it. It should thicken up right away. Take it off the heat, and add the oil.
Serve these with the remaining pinepple slices. I eat this by placing half a slice of pineapple on top of my dipper, then dipping it in the sauce. It is so good, and its good for you too!
I bet you’re all wondering what I did with that gigantic zucchini! That recipe is coming up either later today or tomorrow, and it couldn’t be simpler! Stay tuned! =)
- Crispy Baked Tofu Dippers (omgirlsguide.com)