Coconut Crusted Tofu with Sweet Chili Dipping Sauce

4 servings, 3 pieces each

prepPress tofu between paper towels and weighted plates for 30 min
1 large egg	Whisk egg mixture	Coat tofu triangles	Pan-fry 350°F / 175°C, 8–10 min total
2 Tbsp cornstarch
1 Tbsp water
Pinch salt and pepper
1 cup / 85 g unsweetened coconut flakes
2 Tbsp / 30 ml virgin coconut oil
14 oz / 400 g extra firm tofu, pressed and cut into 12 triangles
3 oz / 85 g sweet chili sauce

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