We're not vegans (or even vegetarians) but we are a little obsessed with these coconut-crusted, bite-sized tofu morsels at one of our DC favorite hotspots Busboys and Poets. The tangy-sweet plum sauce makes them even more delicious and had us wondering how we could recreate the dish at home. How would you make it?
*UPDATE* Reader Kirby has provided us with a recipe. Thanks Kirby!
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 bite sized cubes of firm tofu
- 3 cups oil for frying
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Dredge in flour, shaking off excess. Dip in egg/beer batter; allow excess to drip off. Roll tofu in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry tofu in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove tofu to paper towels to drain. Serve warm with a dipping sauce.