This made for some superb tofu, and the sauce was a delicious accompaniment. I am still searching for a way to make yummy coconut rice that tastes like coconut and isn’t gummy or just plain yucky. The original recipe was from Sunset magazine, myrecipes.com. I have made a ton of changes to the original. Oh, and this is in no way a “healthy” recipe!!! But oh so yummy…
1 Tbsp. each butter and peanut oil
1 cup chopped onion
1 ½ Tbsp each chopped ginger and garlic
1 cup vegetable broth
¼ cup dry sherry or other white wine
½ cup orange juice (2 oranges if fresh squeezed)
½ tsp soy sauce
Juice from ½ lemon
1 tsp soy sauce
1 Tbsp mirin
2 cloves minced garlic
1 cup each, AP flour and coconut milk
1 cup finely chopped macadamia nuts (use food processor)
1 cup whole wheat bread crumbs
1 pound pressed, firm tofu sliced into 8 pieces
¼ tsp each salt and pepper
2 Tbsp. each butter and peanut oil
1. Marinate tofu in lemon juice, soy sauce, mirin and garlic.
2. Prepare sauce: heat 1 Tbsp each butter and oil in a small saucepan over medium heat. Add onion, ginger and garlic, cooking until beginning to brown, about 5 minutes. Pour in broth, wine and orange juice. Boil until reduced by half, 8-10 minutes.
3. Pour mixture into blender or use immersion blender. Be careful as it is very hot! Stir in coconut milk and soy sauce, reheating as necessary.
4. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts, bread crumbs, salt and pepper.
5. Dredge tofu in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Heat 2 Tbsp each butter and oil in a large frying pan over medium heat. Cook tofu in a single layer until golden brown on the bottom, 3-4 minutes. With a spatula, turn pieces carefully, brown on the other side, 2-3 minutes longer.
6. Serve tofu with sauce & plain or coconut rice.