Once upon a time, not too long ago (isn’t this how all the memes ripping on food blogs begin?) I created the most perfect popcorn tofu when trying to recreate popcorn chicken from a local grocery store that I used to love.

I actually saw a similar method being done with chicken and changed it up a bit for the tofu. It yielded the crispiest most convincing popcorn tofu in all the land (or at least maybe Jax Florida, but we can debate this later.)

Then one day recently, I was thinking about things my husband used to love a million moons ago, and coconut shrimp was high on that list. So I decided I could win some major wife points if I tried to make him a vegan version to rival what he vaguely remembered of a past favorite.

I actually have a coconut tofu recipe on the site and it is delicious, but you bake it and the texture is not the same. Still delicious, just not what I was going for here. I wanted super crispy, dippable coconut “shrimp.’

So the most rational and easier solution was tweaking the popcorn tofu recipe into something new and very exciting. And I did, and it was everything my sweet husband hoped it would be.

I coated the tofu in coconut milk instead of almond milk and used panko for an extra crunch. We also whipped up one of our favorite dips, Creamy Chili Lime, and dipped it that.

We ate ours with coconut lime rice, and I promise I will add this recipes ASAP because it is so easy and I don’t want to eat any other rice ever (thats a lie, I will always eat Spanish rice with pigeon peas, always.) but seriously its so good and almost too easy.

So all you reformed coconut shrimp lovers out there looking for a perfect alternative, this is it. I promise it will give you the outside crispy coconut crunch with a chewy shrimp like inside, just using a good ol block of tofu.

INGREDIENTS:

1 block extra firm tofu
3/4 cups corn or tapioca starch
1 1/2 cups panko bread crumbs (not all brands are vegan)
1 cup unsweetened shredded coconut
1/2 cup vegan plain yogurt (I use Kite Hill)
1/2 cup coconut milk from the can
1 teaspoons salt
1 1/2 teaspoons each, garlic, onion powder and all purpose seasoning (we use a greek seasoning)
oil for frying

Creamy Chili Lime Sauce:

1/3 cup vegan mayo
3 tablespoons sweet chili sauce
juice from 1/2 lime

INSTRUCTIONS:

Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.
Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.
In a medium bowl, whisk together the yogurt and milk.
In another, bowl whisk 1/2 cups of the starch and all of the seasonings.
In another bowl, add the bread crumbs and coconut.
First toss the tofu into the starch and seasoning mixture
Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.
Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.
Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.
Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.
If making the Creamy Chili Lime whisk all ingredients together and store in an air tight container in the fridge. Server with dip and any side you like.

If you like this recipe, then try these: