Baked Coconut Tofu

From the Silk test kitchen

Share with your friends ›

Servings
4
Total Time
45 min

Ingredients
  • 1/3 cup (75 ml) Silk Unsweetened coconut beverage
  • 2 Tbsp (30 ml) soy or tamari sauce
  • 1 tsp (5 ml) toasted sesame oil
  • 2 cloves minced garlic
  • 1 tsp (5 ml) freshly grated ginger
  • 1 block extra firm tofu
  • 1/2 cup (125 ml) unsweetened shredded coconut

Read and review

Baked Coconut Tofu

Review it here!

Have you tried this recipe?

Review it here!

Preparation
  • Preheat oven to 180°C (350°F).
  • Combine Silk, soy sauce, sesame oil, garlic and ginger in a large zip-seal bag.
  • Drain and dry tofu on paper towels. Slice into 3”x1” (7.2 x 2.5 cm) strips, or cube.
  • Add to marinade and let sit for 15 minutes, gently shifting bag occasionally to coat.
  • Remove each piece, roll in coconut and place on a lightly-greased baking sheet.
  • Reserve marinade for dipping sauce, if desired.
  • Bake for 25 minutes, until coconut is nicely browned.