Recipe of Homemade Coconut Crusted Tofu & Veggies on Rice
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Before you jump to Coconut Crusted Tofu & Veggies on Rice recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone's active involvement. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you're in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, after all. It's concerning being sensible, most of the time.
We hope you got benefit from reading it, now let's go back to coconut crusted tofu & veggies on rice recipe. You can have coconut crusted tofu & veggies on rice using 15 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
- Use 1 pack of firm tofu.
- Get 1 cup of panko breadcrumbs.
- You need 1/2 Cup of desiccated coconut.
- Get 1/4 Cup of flour.
- Prepare 1/4 Cup of corn flour (corn starch).
- Get 2 tbsp of water.
- Prepare 1 pack of Pak Choi.
- Provide 1 of sweet potato.
- You need 2 Cloves of garlic.
- Get 1 pack of rice (I use sushi rice!).
- You need 1 of avocado.
- You need 2 of spring onions.
- Use of Olive oil.
- Provide of Salt and pepper.
- Provide to taste of Soy sauce & sriracha.
Instructions to make Coconut Crusted Tofu & Veggies on Rice:
- Start by pressing your tofu. Drain the liquid and wrap in a tea towel. Place a heavy object on top and let sit for about 15 minutes while you prep the veggies..
- Preheat oven to 200C. Peel sweet potato and cut in round slices. Drizzle with olive oil, salt and pepper and roast for about 20 minutes..
- Cut bottom bit off of pak choi. Wash and then place in pan drizzled with olive oil and salt and pepper. Mince garlic and put in pan. Set aside to cook after..
- Cut tofu in 1 inch pieces. Mix flour, corn flour and water in a bowl. The consistency should be slightly thicker than a pancake batter. Add more water if necessary. Mix the coconut and panko breadcrumbs in a second bowl..
- Dip the tofu in the flour mixture then cover in the coconut mixture. Once completed, heat a pan with oil on medium high (enough oil to cover whole bottom of pan- you don’t need to deep fry)..
- Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny..
- Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown..
- Prep rice, and then place sweet potato, pak choi, and tofu on top. Can add avocado and spring onions if desired. Drizzle with sriracha and soy sauce to taste!.
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