Crispy Coconut Tofu Fries with Spicy Apricot Sauce

These crispy-crunchy tofu sticks mix sweet and tangy together with coconut flakes and lime zest with a sauce that combines spicy sriracha, sweet apricot jam and zesty lime juice for dipping.

  • Servings
  • Prep Time
    30 Min
  • Cook Time
    25 Min

Cooking Directions

  • Preheat the oven to 400°F degrees and spray a rimmed baking sheet with nonstick baking spray.
  • Slice tofu crosswise into 4 slabs. Press tofu to remove excess water. Line a plate with several layers of paper towels, arrange tofu in a single layer on the plate, cover with more paper towels, and then top with a second plate weighed down by a heavy pot and set aside for about 15 minutes to dry out.
  • Slice tofu slabs into ½” sticks.
  • Beat together eggs, salt, pepper and lime zest in shallow dish.
  • Mix panko and coconut in second shallow dish.
  • Dip tofu in egg mixture, turning to coat, and then toss in breading mixture pressing gently to help coating adhere.
  • Arrange in a single layer on the prepared baking sheet.
  • Bake for 20-25 minutes, until crisp and golden, flipping the fries after 15 minutes.
  • While the fries bake, make the sauce by melting the apricot jam with the lime juice, sriracha and salt in a small saucepan over medium-low heat. Transfer to a bowl.
  • Serve the fries hot, with the warm sauce for dipping.


For Tofu Fries:

  • 1 pkg. House Foods Extra Firm or Super Firm Tofu, drained and pressed
  • 2 eggs
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. finely grated lime zest
  • ⅔ cup panko breadcrumbs
  • ⅔ cup shredded coconut

For the Spicy Apricot Sauce:

  • ½ cup apricot jam
  • ¼ cup fresh lime juice
  • 1 Tbsp. sriracha
  • ¼ tsp. salt


__ servings per container
Amount per serving
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