• For best results, freeze your tofu then remove it from the freezer and allow it to thaw for 48 hours. If this is not an option, press and dry your tofu.
• Cut your tofu into ¼ inch cubes (see photograph in ingredient section for reference)

Marinade

• In a large mixing bowl, whisk all of your marinade ingredients together.
• Gently fold your tofu cubes into the bowl until they are well coated. Cover your bowl and allow to sit for 25 minutes.

Batter

• When the tofu is just about done marinating, begin making your batter. In a clean, large bowl or Tupperware container, add in all of your batter and whisk until combined.
• If you are using a bowl, gently fold in the marinated tofu cubes until they are well coated with the batter. If you are using a Tupperware container, place the lid on securely then gently shake until your tofu is coated.

Coconut Crust Ingredients

• While the tofu is marinating, make your coconut crust. Combine all ingredients in a large bowl or Tupperware container with a lid.
• Remove the battered tofu from the batter and shake it gently to remove any excess batter.
• Place approx. ⅓ of the battered tofu into the bowl or Tupperware container with the coconut crust and gently shake until all sides are coated.
• Remove the tofu from the container or bowl and place on a separate sheet or paper towel. Repeat until all tofu pieces are coated.

Frying

• Add oil to a frying pan or cast iron skillet over medium or high heat.
• Once the oil is heated, place ⅕ of the crusted coconut into the skillet or pan and fry each side until it is golden brown. This will likely take 3 minutes on each side.
• Once it is done frying, place it on a paper towel or a baking sheet with a paper towel below it. This will allow any excess oil to be removed.
• Repeat with all tofu pieces until all are fried.
• Serve alone, with sauce, rice or salsa or inside a taco.