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Serves: 8
Preparation time: 15 minutes
Cooking time: 8 minutes
Total time: 23 minutes

Coconut shrimp is a standard appetizer at just about every pub in Ontario, but not everyone likes seafood or can afford shrimp. Tofu’s firm texture is perfect for the crispy, nutty coating, and it’s even better dunked into our spicy three-ingredient plum sauce. It’s easy, affordable and vegetarian!


  • 1 pkg (350 g) extra-firm tofu, drained
    1 egg
    2 tbsp (30 mL) all-purpose flour
    1 tbsp (15 mL) cornstarch
    1 tsp (5 mL) water
    1 cup (250 mL) unsweetened
    medium-shred coconut, or more as needed
    Canola oil for frying
    Salt to taste
    1 tsp (5 mL) water until smooth.
    Place coconut in a separate shallow bowl.

    1/2 cup (125 mL) plum sauce
    1 tsp (5 mL) sriracha sauce
    1 tsp (5 mL) mayonnaise


  • 1. Cut tofu lengthwise into four even slabs. Cut each slab in half lengthwise and again crosswise.
    You will have 16 tofu fingers.Place on a baking sheet linedwith a clean kitchen towel or
    paper towel. Drain for 10 minutes, turning occasionally.
    2. In a small shallow baking dish, use a fork to stir together
    egg, flour, cornstarch and 1 tsp (5 mL) water until smooth.
    Place coconut in a separate shallow bowl.

    3. Working two at a time, gently coat tofu with egg mixture, letexcess drip off and gently dredge
    in coconut. Place on baking sheet.
    4. In a large frying pan or skillet, add enough oil to come up sides by 1/2 inch (1 cm). Place over medium heat. Working in two batches, carefully place tofu fingers in hot oil. Cook until golden brown, about 30 seconds per side. (Coconut burns easily,
    so watch carefully.) Transfer to a cooling rack set over a baking sheet. Season with salt.

    5. Whisk together plum sauce, sriracha and mayo in a small bowl and serve with tofu fingers.
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