Coconut Tofu | Plant-Based Recipes

Ingredients

• 1/2 cup quinoa speckled rice
• 2 oz California dates, chopped
• 1 lime, juiced
• 6 oz shredded red cabbage
• 1 tbsp white sesame seeds (divided)
• 1/2 cup toasted coconut, crushed in bag
• 1/2 cup panko breadcrumbs
• 1/4 cup cornstarch
• 10 oz organic extra firm tofu, drained, patted dry and cut into 6 planks
• 6 tbsp Thai peanut sauce
• 2 tbsp vegetable oil
• Salt
• Pepper