Crispy Coconut Panko Tofu

I used to love fish sticks as a kid - and still do! Now, here's a vegetarian shout out to fond food memories, with a twist of Thai chili dipping sauce.

Inspired by a recipe from the late Cooking Light magazine, which I really miss, I'll remember those pages for a long time with this dish.

Dipping Sauce:

1/4 cup apricot jam

2 Tbsp apple cider vinegar

2Tbsp olive oil

1/4 tsp dried dill wed

1/4 tsp crushed red pepper flakes

1 Tbsp olive oil

1 brick tofu, cut into 1/2-inch sticks

1/2 cup unsweetened coconut flakes

1/2 cup panko bread crumbs

2 eggs, whisked

1/4 tsp dreid dill

1/2 cup flour

Preheat oven to 425F.

Arrange 3 small containers, just bigger than the tofu sticks, in a row. Place flour in one, egg and half the dill in the middle one, and the coconut, panko and half the dill in the third.

Pat the tofu sticks dry with a paper towel (I lay several layers of paper towel and let them sit in between two cutting boards for a few minutes).

Line a rimmed baking sheet with aluminum foil. Spray lightly with oil. Dip each stick into the flour and then shake off excess. Dip in the egg and let excess drip back into bowl. Then role in the panko-coconut mix. Shake a bit and place on baking sheet. Repeat with each tofu stick. This is a bit messy, but fun.

Bake for about 15-20 minutes, until sticks are golden brown.

Serve tofu with dipping sauce.

Meanwhile, whisk together the sauce ingredients in a small bowl. Set aside.

Serves 3-4.

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