They might look like cheesesticks, but you’d be quite wrong if you assumed that’s what they were.
Nope. These babies were made in response to a few comments on our coconut shrimp post a few weeks back. Why not try the same thing with tofu? Hey, now there’s an idea!
Taylor’s given you his Kick Butt Peanut Sauce. Now it’s my turn. I present to you, Lindsay’s Kick Butt Mango Sauce! While it’s not the *ideal* dipping sauce (it’s pretty chunky and needs to be spooned on top of the tofu sticks), it has a natural sweetness and tang that is the perfect compliment to the coconut. The sauce would be a great dipping sauce for some asian spring rolls, or even as a salsa for fish tacos. I have to say, it’s pretty darn good!
As far as the coconut tofu goes, we followed the exact same recipe as our coconut shrimp, just substituting extra firm tofu in place of the shrimp. Be sure to press as much moisture out of the tofu as you can, then cut into ‘shrimp sized’ pieces. They definitely don’t have as much flavor as the shrimp – they almost need to be sweetened, but when combined with the mango sauce are quite delicious! And hey, wouldn’t it be fun to trick your friends into eating tofu by pretending they are mozzarella sticks? hehe.
Lindsay’s Kick Butt Mango Sauce
1 tablespoon ginger, grated
2 tablespoons coconut milk
1 tablespoon (or to taste) sweet chili sauce
2 teaspoons sesame oil
1 mango, cut into a 1/4″ dice
1 kiwi, diced as well
Combine first 4 ingredients in a small bowl. Add chopped fruit. Enjoy!