Coconut Tofu with Snap Pea Salad
Ingredients
- 1 14-ounce block extra-firm tofu, drained
- Kosher salt
- 1/3 cup instant flour (such as Wondra)
- 2 large eggs
- 1/4 teaspoon red pepper flakes, plus a pinch
- 1 cup sweetened shredded coconut
- 2/3 cup panko breadcrumbs
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/4 cup rice vinegar
- 12 ounces sugar snap peas (about 3 cups)
- 1 cup chopped fresh cilantro
- 3 tablespoons apricot preserves
Organization Tags
Tags easily organize your Recipe Library
Comments