Mouthwatering Vegan Indian Snack: Coconut-Spiced Tofu Bites With Tangy Tamarind Dipping Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz extra
• firm tofu, pressed and drained
• 1 cup unsweetened coconut milk
• 1/2 cup all
• purpose flour
• 1/4 cup cornstarch
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, whisk together coconut milk, flour, cornstarch, cumin, coriander, turmeric, ginger, cinnamon, cloves, salt, and pepper.
3. Slice the pressed tofu into 16 equal pieces.
4. Coat each tofu piece in the coconut milk mixture, ensuring full coverage.
5. Place the coated tofu onto the prepared baking sheet. Bake for 20 25 minutes or until golden brown and crispy, turning halfway through.
6. While the tofu bakes, prepare the tamarind dipping sauce by whisking together all ingredients in a small bowl.
7. Remove the tofu from the oven and let it cool slightly. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

To ensure crispy tofu bites, press the tofu thoroughly before slicing and coating. This helps remove excess moisture and creates a perfect texture when baked.

Notes

Feel free to adjust the spice levels to your preference by adding more or less of any given spice.