Coconut and lime together has always been a combo that I love, so when I came across a recipe for coconut-crusted tofu, I figured it wouldn't be too hard to make it better. Mike really doesn't like tofu too much, especially when it's being used as a meat-substitute, so I decided to do boneless chicken thighs. You are welcome to do tofu or fish (or maybe even pork?) instead if that's what you like!
Coconut-Lime Batter for Chicken, Fish, or Tofu
1/2 c shredded coconut
1/4 c flour
1 T cornstarch
Salt
1 egg
Zest and juice from 1 lime
Water
Mix all the ingredients together through the lime juice. Add just enough water to make the batter thin enough to dip pieces into.
1 comment:
I'm with Mike on the whole tofu thing, but adore chicken thighs. Will try this soon.
Post a Comment