Yum, the crunchy coconut crust of the tofu poppers tasted delicious with the mango chili cream. This is a very tasty recipe, well worth the effort.

Crispy Coconut Crusted Tofu with Mango Chili Cream

Serving Size: 4


for the tofu:

  • 1 lb. tofu

for the marinade:

  • 1/4 cup tamari or soy sauce
  • 1/4 cup water to thin the marinade
  • 1 lime or lemon
  • pinch salt
  • pinch garlic powder
  • pinch ginger powder

for the crispy batter:

  • 1/2 cup flour, separated
  • 1/2 cups panko bread crumbs
  • 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
  • light vegetable oil for frying
  • light pinch of salt after cooking the tofu

for the chili mango cream:

  • 1 large sweet ripe mango
  • 1 canned pineapple ring
  • 1/2 cup plain soy yogurt or soy cream cheese as Tofutti
  • 3-4 tablespoons Thai Chili Sauce
  • 1/2 jalapeno (optional)
  • small pinch salt

Crispy Coconut Crusted Tofu with Mango Chili Cream


to prepare the tofu:

  1. Drain and lightly pat the tofu dry.
  2. Cut into large bite sized cubes.
  3. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
  4. Meanwhile, make the mango chili cream.

to make the mango cream:

  1. Slice the mango and discard the seed.
  2. Peel the slices, and place in a blender or food processor.
  3. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
  4. If desired add 1/2 of a deseeded jalapeno.
  5. Whizz the mixture to a smooth consistency.
  6. Season to taste with salt.

when ready to make the meal:

  1. Spread 1/4 cup of dry flour on a large plate.
  2. Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
  3. Mix the panko and coconut in a 3rd shallow bowl.
  4. Dredge each marinated tofu piece through the flour, evenly coating each piece.
  5. Then dredge each piece through the flour ”paste”.
  6. Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
  7. Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
  8. When golden, remove from the oil, drain on paper towels.
  9. Lightly sprinkle a pinch of salt over the cooked tofu pieces.
  10. The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.