This healthy coconut crusted tofu dish is SO delicious. The marinade includes a perfect mix of flavors including fresh lime juice, garlic, white miso, and ginger. The panko breadcrumb topping is to die for.
Preheat oven to 400 degrees.
Mix together the miso, rice wine vinegar, soy sauce, sesame oil, garlic, and ginger. Add a few drops of hot sauce or sriracha sauce to desired spiciness.
Cut tofu into pieces and place in container with a lid. (I used a 8x8 glass pyrex dish with a lid). Pour marinade over tofu and place in fridge for 20 minutes. At 10 minutes, turn dish over to ensure the tofu pieces are fully coated with the marinade.
Mix the corn starch, shredded coconut, and panko breadcrumbs to create breading topping.
Place each tofu piece in breading mixture and roll over until fully covered.
Place tofu pieces on parchment paper lined baking pan. Place pan in oven to cook for 20 minutes, or until slightly browned. Turn the tofu pieces over with a large spatula at the halfway point.
Serve coconut crusted tofu with peanut dipping sauce. So, so good. Enjoy!
Adapted from Cook Eat Live Love
Notes: We really like the peanut dipping sauce from Whole Foods that can be found here.