This Sticky Coconut Lime Pan-Fried Tofu is a complete flavour explosion. The tender nuggets are sticky, sweet, slightly tart & so satisfyingly delicious. It's so hard not to eat them straight from the pan.....In fact I might well have the first time I made it! ????
4tablespoonsmaple syrup, real & natural maple syrup, not flavoured pancake syrup
1lime, when buying choose the heaviest as this usually means it has more juice
Cut the tofu into bite sized pieces.
Zest the lime then juice it. Here is a really effective way to get the most juice possible from it.
Warm a sauté pan over a medium high heat with the oil.
Once hot, add the tofu and fry until starting to go nice and golden, moving it around frequently.
Once golden, add the coconut flour and stir to coat.
Then add 3 tablespoons of the maple syrup and the lime juice and zest.
Cook until sticky and caramelized, moving frequently. This will only take a few minutes.
When ready, remove from the heat and add the remaining 1 tablespoon of maple syrup. Stir then serve immediately.
If you can, use previously frozen and defrosted tofu. When you buy your tofu just throw it in the freezer when you get home. In it’s packaging. No need to unwrap. Then defrost it for a few hours, or overnight and once it's thawed, press it . It might sound like a lot of work but it makes all the difference. I don’t just do this with this pan-fried tofu recipe. I do it every time I make tofu. The ice crystals that form when it freezes break it down a bit and the texture changes completely, plus once you have done this and pressed it, it literally drinks up whatever you are cooking it in. In this case, lime juice and maple syrup. It is so worth doing!