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Coco Crusted Tofu | Lunch

The first time I tested this recipe I marinated half of the tofu in a basic teriyaki-like mixture and left the other half unmarinated. If you know tofu then you know it has virtually no flavour on its own, so marinating is usually pretty important. As it turns out, I actually preferred the unmarinated tofu for this recipe. The marinade totally overpowered the subtle coconut flavours and made them undetectable.



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