Coconut Crusted Tofu with Sweet Chili Dipping Sauce

Ingredients

• 14oz. block extra firm tofu
• 1 large egg
• 2 Tbsp cornstarch
• 1 Tbsp water
• Pinch Salt and pepper
• 1 cup unsweetened coconut flakes
• 2 Tbsp virgin coconut oil
• 3 oz sweet chili sauce, for dipping

Directions

1. Take the tofu out of its liquid, then set it on several layers of paper towel or a clean lint-free kitchen towel. Wrap it up, sandwich it between 2 plates, cutting boards, or baking sheets, and set something heavy over the top, such as a kettle or a pot filled with water. Press for 30 minutes.
2. After pressing, slice the tofu block in half. From each half, cut 3 rectangles that are 1/4-inch thick, slicing through the thickness of the block. Slice each rectangle into 2 triangles, leaving you with 12 triangles that are 1/4-inch thick.
3. Set out 2 bowls for coating the tofu. In the first, whisk the egg, cornstarch, water, and a pinch of salt and pepper until the mixture is smooth. Add the unsweetened coconut to the second bowl.
4. Coat each tofu triangle in the egg mixture, turning it so the surface is covered, then press it into the coconut flakes. As you finish them, set the coated pieces on the cutting board until they are all ready.
5. Warm 1 tablespoon of the coconut oil in a large non-stick skillet set over medium heat. When the pan and oil are hot, arrange half of the coated tofu triangles in the skillet and cook until each side is browned and crisp. Transfer the finished tofu to a plate lined with paper towel, add the remaining coconut oil, and cook the second batch the same way.
6. Serve the crunchy coconut tofu with sweet chili sauce for dipping.