LCBO Food & Drink Holiday 2023

A LITTLE SOMETHING

Coconut Tofu Fingers with Spicy Plum Sauce

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

a cooling rack set over a baking sheet. Season with salt.

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, let excess 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

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 lined with a clean kitchen towel or paper towel. Drain for 10 min utes, turning occasionally. 2. In a small shallow baking dish, use a fork to stir together egg, flour, cornstarch and

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

Makes 16

WHAT TO SERVE La Marca Prosecco DOC LCBO 487694, $22.95 This recipe calls for a spar kler. The bubbles in this wine will cut through the tofu’s deep-fried crispiness, while the off-dry nature reduces the sauce’s spiciness.

76 FOOD & DRINK HOLIDAY 2023