Crunchy Coconut Tofu

I used to be so witty.

coconut tofu 1

I actually glanced through old posts to see what I used to write about to see if it would inspire a spark of wittiness. Nothing. How was I so witty back then?

I think that these days there is so much running through my brain AT ALL TIMES that there isn’t enough room for wittiness. Maybe once I get settled into my new job, I will be able to relax a little and the wittiness will start flowing.

coconut tofu 2

I feel like I want to spit nutrition facts at you. How boring am I?! The boringest. Yes, that’s a word.

Okay, let’s steer away from the wittiness and onto tofu. For the next post, I’ll try to jot down some material so I can post something more interesting than blabbing about how my brain never stops. Well, except when I binge watched Army Wives. I think it might’ve turned off a couple times. Also, Claudia Joy? Life goals. She’s perfect.

coconut tofu 3

Tofu. Let’s go. So there’s this magical thing called thai food. Combine peanut butter and coconut and it passes as thai. Right? I don’t actually know but it feels thai to me. Are you supposed to capitalize Thai? All the time or just sometimes? [See, there goes my brain again…]

This recipe is neat because it’s four ingredients. FOUR. That is beautiful. I hate those recipes that drone on and on about a million ingredients, most of which you don’t have and have to substitute and then who the heck knows if your recipe will turn out.

coconut tofu 4

This one will. Four: tofu, peanut butter, oil, coconut. BAM: meal. Well, protein. Maybe add some veggies next to it.

Crunchy Coconut Tofu
Inspired by Tone It Up’s Nutrition Plan

1 package tofu, cubed
1 tablespoon canola oil
2 tablespoons creamy peanut butter
2 tablespoons finely chopped coconut flakes (the hard kind, not the sweetened kind)

  1. Cut tofu into medium-sized cubes and press between paper towels and with something heavy on top (like a cutting board and textbook) or a tofu press for 30 minutes.
  2. Heat oil in a large pan over medium heat. Once oil has heated, sauté tofu, turning over every few minutes, until tofu is lightly brownish-tan and slightly crunchy. This may take 10 minutes or so.
  3. Add peanut butter and stir in until melted and the tofu is covered.
  4. Take the tofu off the heat and mix in the coconut flakes.

 

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