Thai Coconut-Crusted Tofu Hearts

Serves 4

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  1. 1 lb extra firm tofu, pressed
  2. Marinade
  3. 3 tsp Thai red curry paste
  4. 1 tsp creamy peanut butter (organic preferred)
  5. 1 tsp lime juice
  6. 1/2 cup lite coconut milk (or 1/4 cup regular + 1/4 cup water)
  7. 1 tsp ginger, minced
  8. 1 tsp garlic, minced
  9. Sauce
  10. reserved marinade
  11. 1 tbsp creamy peanut butter (organic preferred)
  12. 1/2 cup lite coconut milk (or 1/4 cup regular + 1/4 cup water)
  13. 1 tbsp lime juice
  14. Coconut breading
  15. heaping 1/3 cup unsweetened shredded coconut
  16. 1-1/2 tbsp cornstarch
  17. 1-1/2 tbsp flour
  18. 1/4 tsp cayenne (optional, omit to keep this dish mild)
  19. Accompaniments
  20. steamed veggies and rice
  1. Press tofu for 1 hour. Cut the block of tofu in half, depth-wise. Cut one 3″ heart out of each of the two halves, and as many 1″ hearts as you can fit (2-3 per block). Then cut each of your hearts in half depth-wise again, so that each heart is about 1/2″ thick. You should have 4 large hearts and 8-12 small hearts. (Be sure to save your tofu scraps for tofu scrambles!)
  2. Lay tofu hearts in a single layer on a rimmed baking dish. Whisk together marinade ingredients in a small bowl until smooth and then pour over the tofu. Flip the tofu to coat, then cover and refrigerate overnight (or for 1 hour if you are in a pinch).
  3. Preheat oven to 400 degrees and grease a baking sheet. Mix the coconut breading in a small shallow bowl, and set up your tofu and baking sheet nearby. Pick up the tofu one piece at a time and use a spoon to scrape off excess marinade leaving it behind in baking dish (reserve this, you will be using the leftover marinade in the sauce). Dredge the tofu hearts through the coconut breading on both sides, being sure to coat the edges as well, and place onto the prepared baking sheet. Repeat until all of the tofu is breaded. Spray the tops of the tofu hearts with a bit of cooking spray before putting into the oven. Bake for 20 minutes, and then flip, spray, and bake for 15 minutes more.
  4. While the tofu is baking make the sauce. Whisk in the additional coconut milk, peanut butter, and lime juice into the leftover marinade. Transfer to a small pot and cook over low heat for 10 minutes, stirring occasionally. Cover and remove from heat until you are ready to serve.
  5. Prepare the rice and steamed veggies also while the tofu is baking. I chopped up a broccoli crown and 1 large carrot. In the last 2 minutes of steaming I added a can of straw mushrooms and a can of baby corn just to heat them up.
  6. Serve rice and veggies on the bottom layer, drizzle with sauce, and top with one large tofu heart and 2-3 small hearts
  1. Will need a 3″ and a 1″ heart cookie cutter
Adapted from Submitted by The Ordinary Vegetarian
TofuXpress Gourmet Food and Tofu Press

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