Coconut-breaded tofu with apricot jam and green peas

Ingredients:

• 1 block 400 g solid tofu, drain the liquid
• 1/3 cup quick-cooking flour (such as Wondra)
• 2 large eggs
• 1/4 tsp red pepper flakes
• 1 cup sweet coconut flakes
• 2/3 cup panko breadcrumbs
• 1 tbsp. l. olive oil
• 1/4 tbsp. rice vinegar
• 340 g sugar snap peas (about 3 cups)
• 1 cup chopped cilantro
• 3 tbsp. l. apricot jam

Preparation:

1. Preheat the oven to 200°C and line a baking sheet with foil. Slice the tofu into 1cm-thick sticks from the short side. Gently press the tofu pieces between paper towels to remove excess water, then season generously with salt.
2. Place flour in a shallow baking dish. In another shallow bowl, beat the eggs with 1/4 teaspoon of red pepper flakes. In a food processor, pulse the coconut and breadcrumbs until coarsely ground; transfer to a third shallow dish and toss with 1 tablespoon of olive oil.
3. Dredge the tofu pieces in flour, shaking off any excess. Then dip them in the egg mixture. Let the excess drip back into the bowl, and then roll them in the coconut mixture to coat them completely. Arrange the tofu sticks on the prepared baking sheet. Bake, rotating the baking sheet halfway through, until the tofu is golden brown, about 25 minutes.
4. Meanwhile, in a large bowl, whisk together 2 tablespoons vinegar and the remaining 1 teaspoon olive oil. Trim the peas and halve them crosswise, tossing them into the dressing. Add the cilantro, season with salt, and toss. In a small bowl, combine the apricot jam, 3 tablespoons water, the remaining 2 tablespoons vinegar, and a pinch each of red pepper flakes and salt.
5. Serve the tofu with pea salad and apricot sauce.