A twist on the traditional Coconut Shrimp appetizer, these handheld skewers are deliciously sweet and a little spicy. Make them for your holiday parties or gatherings.
Ingredients:
For Flour Mixture:
- 2/3 Cup Flour
- 3/4 Cup Alternative Milk
- 1 tsp Garlic Granules
- ½ tsp Salt
For Breading Mixture:
- 1 ½ Cup Panko Breadcrumbs
- 1 Cup Shredded Coconut, sweetened If using unsweetened, add 1 tablespoon sugar)
- 1 tsp salt
- ½ tsp garlic granules
- ½ tsp pepper
For Serving:
- Chili Sauce
- 2 T Shredded Coconut for topping
Method:
Use Tofudee Tofu Press to drain liquid from a block of tofu. Let sit for 10-15 minutes.
In one bowl mix together flour and seasonings and slowly whisk in alternative milk until it becomes a pancake-like texture.
In another bowl, add panko breadcrumbs, coconut, salt, pepper, garlic. If using unsweetened coconut, add 1 T. of sugar. Mix thoroughly.
Pat tofu dry. Slice pressed tofu into two-bite sized shapes, triangles work well.
Dip tofu bites into flour mixture, then cover in coconut breadcrumbs, gently smashing tofu slightly. Lay pieces onto your air fryer and sprinkle with a little extra salt.
Air fry or bake at 375 degrees until golden brown on one side, then flip and do the same for the other side. Every air fryer or oven is slightly different, keep an eye to ensure the coconut does not burn.
Serve on skewers with a chili sauce for dipping. Sprinkle additional shredded coconut on top before serving for extra goodness!
Oh My Avocado Kitchen 