The New Chicago Diner Cookbook
These are tasty, easy-to-make, and elegant party hors d’oeuvres. Serve guests the bites alongside our Black Rainbow Unicorn cocktail (recipe follows). The resonating coconut and ginger flavors will knock their socks off.
Yield: 24 bites
© 2020 Jo A. Kaucher / Agate Publishing · Reproduced with permission.
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Place the tofu on a paper towel and allow it to drain at room temperature for 30 minutes. (If you’re in a hurry, you can gently press out the moisture with a cheese cloth.)
In a medium mixing bowl, sift or whisk together the cornstarch and ginger.
In another small mixing bowl, whisk together the agave, mustard, and sea salt, creating a dressing.
Cut the tofu into 1/2-inch (13-mm) cubes. Toss the cubes in the cornstarch mixture until each piece is thoroughly covered.
In a large nonstick skillet over medium–high heat, warm about half the oil. When the oil begins to bubble, add half the tofu to the skillet.
Fry the tofu bites on each side for 4 to 5 minutes, or until golden brown.
Add the remaining oil to the skillet if needed, and when it begins to bubble, add the remaining half of the tofu to the skillet. Fry on each side for 4 to 5 minutes, or until golden brown. Remove from the heat.
Allow the bites to cool completely on a paper towel. After they have cooled, place them in the mixing bowl containing the agave mustard dressing and toss until thoroughly coated. You will likely have to do this in batches.
Preheat the oven to 325°F(160°C). Lightly grease a baking sheet with the cooking spray.
Toss the bites in the shredded coconut until evenly coated, and then transfer to the prepared baking sheet.
Bake the bites for 7 to 10 minutes. Remove from the oven and transfer to a platter. Serve immediately.
Cooks’ Note: If you don’t have coconut in your pantry, you can substitute toasted hemp seeds for a nuttier flavor. To toast the seeds, bake them at 275°F (140°) for 10minutes, stirring them at least onced uring the baking time.