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Active: 35 min Total: 40 min
Cuisines

Ingredients

Metric
Servings:
4
Baked Coconut Shrimp:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , sliced
  • Coconut milk - 3/4 cup
  • Coconut flakes - 1 cup , unsweetened
  • Panko breadcrumbs - 1/2 cup
  • Ground ginger - 1 tsp
  • Salt - 1/2 tsp
  • Brown sugar - 2 tsp
  • Cooking oil - 1 Tbsp
Coconut Carrot and Ginger Soup:
  • Onions, small - 1 , chopped
  • Garlic - 2 cloves , minced
  • Ginger - 1 to 2 inches , peeled & chopped ((Amount depends on how much you love ginger!))
  • Apples, small - 2 , peeled & chopped ((Choose your fave))
  • Carrots - 2 lbs , peeled & chopped
  • Cooking oil - 2 Tbsp
  • Salt - 1 tsp
  • Brown sugar - 1 1/2 Tbsp
  • Coconut milk - 1 cup

Prep

  1. {For Soup} Onion / Garlic / Ginger / Apples / Carrots - Prep as directed. (Can be done up to 3 days before)
  2. Tofu - If your tofu was packed in water, press it first to squeeze out water. Dina C. one of our members uses this trick: "Place it whole on a plate with a paper towel around it and a heavy plate on top. Leave it to drain for about an hour, if possible." Then slice into 1/2" (2.5 cm) thick rectangles. (Can be done up 1 day ahead)
  3. Make coconut 'wash' - Pour coconut milk into a small bowl and mix with some salt and pepper.
  4. Make breading - In a large Ziploc or Tupperware container (it needs to be large enough to fit the tofu), mix together coconut flakes, panko, ground ginger, salt, brown sugar, and oil. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Heat a Dutch oven over medium-high heat. Add in cooking oil and then onions, garlic, and ginger to heated oil with a generous dash of salt. Saute for ~3 minutes.
  3. Add in apples and carrots. Pour in enough water to just almost cover ingredients. Add in salt and sweetener. Cover and bring to a boil.
  4. Lower heat and simmer covered for another 10 to 15 minutes, until vegetables are tender. Remove from heat.
  5. While soup is cooking, line sheet pan with aluminum foil and spray with cooking oil or brush with some cooking oil (not listed in ingredients list, just use your judgment).
  6. Pour coconut wash over tofu. Use hands to toss, making sure tofu is covered. Then transfer into Ziploc bag or Tupperware container and shake until tofu is coated with breading.
  7. Transfer to sheet pan and bake 12 to 15 minutes until tofu's golden.
  8. Return back to soup. Puree with an immersion blender or transfer in batches to a blender and puree until smooth. Stir in coconut milk and season to taste with more salt or sweetener. Serve with coconut tofu! (you can even use the soup as a dipping 'sauce')

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