Make an Asian-style appetizer with crispy tofu cheese breaded with apricot dipping sauce and fresh salad green peas. Strong tofu is thoroughly dried and cut into thin bars, then coated with double breading – a layer of flour, an egg layer and a layer of breadcrumbs with coconut shavings – and baked in the oven until golden brown. Thanks such a breading with panko tofu breadcrumbs becomes very crispy like deep-fried, and sweet coconut flakes give appetizer interesting exotic taste, especially when dipping it in spicy sweet sauce of apricot jam with red pepper. the value of one serving: (4 total) Calories 430, total fat one 8 g., saturated fats, proteins 19 g, carbohydrates 50 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 block 400 gr. hard tofu, drain the liquid
- 1/3 Art. instant flour (e.g. Wondra)
- 2 large eggs
- 1/4 tsp red pepper flakes
- 1 tbsp. sweet coconut flakes
- 2/3 Art. panko breadcrumbs
- 1 tbsp. l olive oil
- 1/4 Art. rice vinegar
- 340 gr sugar peas in pods (about 3 tablespoons)
- 1 tbsp. chopped cilantro
- 3 tbsp. l apricot jam
Recipes with similar ingredients: tofu, sugar peas in pods, Apricot jam, coconut, rice vinegar, red pepper cereal, eggs, flour
Recipe preparation:
- Preheat the oven to 200 ° C and cover the baking sheet with foil. Cut the tofu on the short side with chopsticks 1 cm thick. Gently press the pieces of tofu between the paper towels to remove excess water, then plenty of salt.
- Pour the flour into a shallow baking dish. In another shallow capacity beat eggs with 1/4 tsp. red pepper flakes. In a food processor, beat coconut with breadcrumbs until coarse; pour in the third shallow dish and mix with 1 tbsp. l olive oil.
- Roll the pieces of tofu in flour, shaking off the excess, then dip in the egg mixture, let the excess drain back into the bowl and roll in coconut mixture to completely cover tofu. Place the sticks on the prepared baking sheet. Bake by turning baking sheet on the other side in the middle of baking until tofu covered with a golden crust, about 25 minutes.
- In the meantime, mix 2 tbsp in a large bowl. l vinegar with the remaining 1 tsp. olive oil. Cut peas cut across in half, throwing it at a gas station. Add cilantro, salt and mix. In a small bowl, mix apricot jam, 3 tbsp. l water remaining 2 tbsp. l vinegar and a pinch of red pepper and salt.
- Serve tofu with pea and apricot salad the sauce.
