Coconut Crusted, Marinated Tofu
- 250 grams Tofu
- 5 tablespoons soy sauce
- Tabasco sauce
- 1 tablespoon finely chopped Lemongrass (white portion only)
- 1 teaspoon ground Coriander
- 1 tablespoon sesame oil
- 1 tablespoon lemon juice
- Pastry flour (for dusting)
- 2 eggs
- 150 grams Shredded coconut
- vegetable oil (for frying)
Cut the tofu into bite-sized pieces, about 2 x 2 cm (approximately 3/4 x 3/4 inch).
Whisk together the soy sauce, Tobasco, chopped lemongrass, ground coriander, sesame oil and lemon juice. Season with salt and pepper to taste. Place the tofu cubes in a shallow dish and pour the marinade over it. Marinate in the refrigerator for 2-3 hours, then drain the tofu.
Heat several inches of vegetable oil in a large pot to about 180°C (approximately 350°F). (Test the temperature of the oil by dipping the handle of a wooden spoon into the oil. When small bubbles form, the oil is ready.)
Place the pastry flour and shredded coconut on separate plates. Whisk the eggs with 1 teaspoon of water. Dip the marinated tofu cubes into the flour, then the eggs and lastly, the shredded coconut. Carefully drop the tofu into the hot oil and fry until golden brown. Drain on paper towels and serve with soy sauce.