Coconut Curry Baked Tofu (or Chicken)

I had an inspiration for a tasty dinner tonight: Indian flavors of curry, coconut and mint were in my head. So I thought I’d adapt a baked tofu method and create something a little more unique.

dinner1

tofu3Coconut Curry Baked Tofu (or Chicken) with dipping sauce

Ingredients:

  • 1/2 block firm or extra firm tofu OR 1 chicken breast per serving
  • 1/2 cup unsweetened coconut flakes
  • 2 cups wheat Chex cereal
  • 2 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup cornstarch

For the dipping sauce:

  • 1/2 cup ketchup
  • 1 lime
  • 1 tsp curry powder

Preheat the oven to 400 degree for tofu or 375 degree for chicken. If preparing both, either use separate ovens (such as a toaster oven and a conventional oven) or preheat the oven to 400 degrees and use the adjusted cooking time for the chicken.

Start by prepping the tofu, if using. Slice the block of tofu in half, and then slice each half into 4 even pieces. 

tofu1(I didn’t slice my tofu evenly so I only got 6 useable pieces.) 

Place the 8 pieces of sliced tofu onto a tea towel and cover with another towel, then weight down the tofu with some heavy books for 10-15 minutes. 

booksWhile the tofu sits, prepare the breading. In a food processor, add the coconut, cereal, spices and salt and pulse until most of the cereal is broken down.

spicesSet out three dishes for dredging: one plate for cornstarch, a shallow dish for egg and another plate for the coconut-cereal mixture. 

breading2

breading1IF USING TOFU make sure to dredge the tofu before the chicken to prevent cross-contamination. Dip each piece of tofu in cornstarch, then egg and then the coconut mixture and place onto a prepared baking dish. Repeat with all of the tofu and use the same method for the chicken. 

tofu2

chickenBake the tofu in the 400 degree oven for 28 minutes. The chicken should cook at 375 degrees for 20 minutes, or 16-18 minutes at 400 degrees. The chicken should reach 160 degrees on a meat thermometer. 

While the protein cooks, prepare the dipping sauce by mixing the ketchup and curry powder with the zest and juice of the lime.

ketchup1Let cool 5 minutes before serving with dipping sauce.

What’s really great about this recipe is that it can please both meat-eaters and vegetarians alike. I opted to have tofu tonight but my parents prefer chicken, and it was super simple to please everyone.

dinner3Dinner was served with an Indian-inspired potato salad, a recipe I plan to share soon:

potato salad

chicken2The dipping sauce really makes all the difference, and it’s SO simple to throw together!

ketchup

dinner2

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