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Gluten-Free coconut tofu with scallions and peanuts

Updated on May 22, 2014

Coconut tofu with scallions and peanuts

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Coconut tofu

This is one of those recipes that may make you a tofu lover!!
This is one of those recipes that may make you a tofu lover!! | Source
Gathering all the ingredients
Gathering all the ingredients | Source
Slice your tofu about half an inch thick. I like firm or extra firm. You can even freeze it the night before and thaw in the morning. That helps give it more of a "meaty" texture.
Slice your tofu about half an inch thick. I like firm or extra firm. You can even freeze it the night before and thaw in the morning. That helps give it more of a "meaty" texture. | Source
Lay the sliced tofu on a tea towel.
Lay the sliced tofu on a tea towel. | Source
Lay another tea towel on top of the tofu, then lay a heavy book on top of that. This will help wick away any excess liquid in the tofu.
Lay another tea towel on top of the tofu, then lay a heavy book on top of that. This will help wick away any excess liquid in the tofu. | Source
I like to zest and juice my lime using both in the sauce.
I like to zest and juice my lime using both in the sauce. | Source
I am using an Italian blend of dried mushrooms.
I am using an Italian blend of dried mushrooms. | Source
Pour 2/3 cup hot water over the mushrooms to reconstitute them.
Pour 2/3 cup hot water over the mushrooms to reconstitute them. | Source
You will want to strain the water and mushrooms. They sometimes contain a small amount of dirt . Save the liquid and set it aside.
You will want to strain the water and mushrooms. They sometimes contain a small amount of dirt . Save the liquid and set it aside. | Source
Chop the mushrooms and shallots.
Chop the mushrooms and shallots. | Source
Start by sauting the shallots and garlic.
Start by sauting the shallots and garlic. | Source
Then add mushrooms
Then add mushrooms | Source
It looks like we are ready for the coconut lime sauce.
It looks like we are ready for the coconut lime sauce. | Source
The sauce will now simmer for 20-30 minutes.
The sauce will now simmer for 20-30 minutes. | Source
While the sauce is simmering, start to brown your tofu.
While the sauce is simmering, start to brown your tofu. | Source
This is a perfect tofu browning!
This is a perfect tofu browning! | Source
I served my tofu with Red Jasmine rice and asparagus.
I served my tofu with Red Jasmine rice and asparagus. | Source
I love my new small plates. This is a perfect amount of food. It smells divine!
I love my new small plates. This is a perfect amount of food. It smells divine! | Source

Coconut tofu with scallions and peanuts

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: Serves 4-6 people

Coconut tofu with scallions and peanuts

  • 1 14 ounce tub tofu, firm or extra firm
  • 1 container So Delicious coconut milk, organic
  • 1 whole lime, zested and juiced
  • 3 or 4 shallots, large
  • 1/4 ounce dried mushrooms, I used Italian blend, reconstituted in 3/4 cup hot water
  • 3 or 4 garlic cloves, minced
  • 2-3 tablespoons light soy sauce, to taste, make sure your brand is gluten free
  • 2 scallions, chopped
  • 1/4 cup peanuts, raw
  • 3 tablespoons coconut oil, or peanut

Coconut tofu with peanuts

  1. Drain and slice your tofu. Place on a tea towel and fold the towel over the tofu. Then add a heavy item such as a cookbook to help extract the water in the tofu.
  2. Take a large saute pan and add a tablespoon of coconut oil or olive oil. Heat to medium adding the onion. Saute the onion for three to four minutes then add the garlic for another minute or two of heating.
  3. Add the chopped and reconstituted mushrooms, lime juice, soy sauce, and coconut milk. Simmer on very low for 15 minutes.
  4. Take another saute pan and add 2 tablespoons of coconut oil, turn to medium high and saute the tofu on both sides until golden brown.
  5. To plate your dish, lay one or two pieces of tofu on a plate and ladle on the coconut milk and mushroom sauce. Sprinkle on a few scallions and peanuts
  6. I served mine with red jasmine rice and roasted asparagus. The flavors all together were heaven!

Coconut tofu with peanuts and scallions

I have seen plenty of recipes for tofu but the idea is to get a meat eater to try it. The key is to up the unami factor and to change the texture. I add the dried mushrooms and the soy for the unami and then dry fried the tofu to give it a chewy, meaty texture. I hope if you try this recipe you feel I accomplished just that.

I tried this recipe on my husband three different times trying to get it just right. In one of those try's I used light coconut milk and frankly, it didn't get the job done. I just love the creamy, silky texture the fat in the milk gave. I don't use it very often so I felt it was worth splurging. Also taste for seasonings at the end. You may need a spoonful or more of soy sauce.

I have also been experimenting with different curries and tofu so check back often!

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