coconut crusted tofu with cilantro-lime sauce
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Author: Howard Walfish Status: published license cc-by-nc-sa tags: lime, food, vegetarian, cilantro, coconut, nyc, brooklyn, tofu,
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Share on Twitterok, this is really, really good.
first, season the slices of tofu with salt and pepper. then press unsweetened, untoasted coconut shavings onto one side of the tofu. place that side down in hot oil, and as it is searing, press more coconut onto the other side. when the first side is brown, flip over and brown the second side. when that is brown, remove from the oil onto paper towels and season with a bit more salt and pepper.
in the hot oil add finely chopped red onion, scallions, garlic, and a fresh chili pepper. when it starts to brown, add some salt and pepper and some more coconut, and stir around. when nicely browned, add a ton of fresh cilantro. stir around until wilted. add the juice of 2 limes, and cook down. turn off the heat, and add some heavy cream. mix around and turn back on the heat, low. reduce a bit, add a lot more fresh cilantro and turn off the heat again.
to plate: pour about half of the sauce onto one side of the plate, and lay the tofu down onto it. place some cooked thin noodles onto the other side of the plate, and pour the rest of the sauce over it. garnish with sliced scallions, a bit more fresh cilantro, and a few slices of the chili pepper. a slice of lime on the side, to squeeze over the top.
