Fried Coconut Tofu Tacos
(courtesy of Greg Butler, owner Buenos Grill in Reno. Makes 8 tacos)
1 pound firm tofu
½ cup tempura flour
½ cup water
½ quart Panko breadcrumbs
1 cup sweet coconut, shredded
½ cup plain rice flour
1 package corn or flour tortillas
Orange chili sauce (for topping)
Desired taco toppings (try avocado, cabbage or lettuce, fresh cilantro, or any other seasonal vegetables)
For orange chili sauce:
1 8-ounce jar orange marmalade
Cracked red pepper flakes, to taste
In bowl, whisk together orange chili sauce ingredients. Slowly add water and combine until thinned to desired consistency.
To prepare tofu and construct tacos:
Slice tofu into 1-by-4-inch pieces.
In large mixing bowl, combine breadcrumbs and shredded coconut. In smaller mixing bowl, add tempura flour and water. Mix thoroughly with wire whisk. Place rice flour on large plate.
Place each tofu piece in rice flour and coat all sides. Dip tofu into tempura batter and coat evenly. Roll tofu in breadcrumb/coconut mixture.
Fry in deep fryer or covered pan with high-heat oil on medium temperature.
Fill tortilla with tofu pieces and desired taco toppings. Top with orange chili sauce and enjoy!
