Fried Tofu with Coconut and Chilies

Posted By: Margie Babon


The aroma of coconut flakes smells good in this recipe. Try to boil first the tofu  before frying to make it firmer. Fresh tomatoes mixed with herbs is perfect as a dip.




100gms firm tofu, boiled and slice into cubes

All-purpose flour


Sea salt

Ground white pepper

Desiccated coconut

Cooking oil for frying


For the chilies:

2 cloves garlic, minced

Small red onion, finely chopped

1 cup freshly puree tomatoes

2 tsp. tomato paste

½ tsp. nutmeg

1 tsp. coriander

1 tbsp. soy sauce

1 tsp. brown sugar

1 red chilies, finely chopped

Chili powder

1 tbsp. vegetable oil

Sea salt and pepper to taste


  1. Combine all-purpose flour, breadcrumbs and sea salt and white pepper in a bowl.
  2. Toss the tofu in the mixture and roll in desiccated coconut.
  3. In a shallow pan, heat cooking oil and fry tofu in batches until golden brown. Drain in paper towel and set aside.
  4. In a separate wok, warm cooking oil and sauté garlic and onion.
  5. Add tomato paste and freshly puree tomatoes, soy sauce, coriander, nutmeg, chopped chilies, and sugar and simmer for five minutes.
  6. Add chili powder, sea salt and pepper to taste

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