Recipe Instructions:
INGREDIENTS
▢1 block extra-firm tofu , around 350g, (see recipe notes)
▢45g | ½ cup coconut flour
▢½ teaspoon salt
▢A good grind of cracked black pepper
INSTRUCTIONS
▢Preheat oven to 400°F
▢Put the coconut flour on a plate or in a bowl and stir in the salt and pepper so it is evenly distributed.
▢Open the packet of tofu and drain off the liquid but don't dry the tofu.
▢Cut the piece of tofu into ½ inch rectangular slabs. Cut each rectangle into two to make squares, then each square into triangles.
▢Dip each triangle into the flour mixture and turn it all over until each side is covered.
▢Put each triangle onto a baking sheet .
▢Place in the preheated oven and bake for 30 minutes or until golden brown all over.
▢Serve immediately.
NOTES
You do not need to press the tofu for this recipe. The dampness in it is what makes the coconut flour stick.
I always prefer the texture of tofu that has been frozen. When I buy it I throw the packet as it is in the freezer when I get home. Then I just take it out to defrost the day before I use it. I have even defrosted it in a sink of water on the day if I have forgotten to defrost it. Once it's defrosted just follow the recipe as above.
If for some reason you get interrupted and your tofu dries out, just dip it into some cold water, shake off any excess, then dip it into the coconut flour to coat.
If you end up with any leftovers, they can be reheated in a 350°F oven for about 15 minutes. They end up a little bit tougher than when originally baked but are still good.
