Food Network’s Fried Coconut Curry Chicken Veganized and Rolled up with Mango Mint Salsa



My husband just got back from Las Vegas on business and came home with all kinds of goodies from Whole Foods. I think I was more excited to rummage through his suitcase the minute he walked in the door than to say hi to him, although I think the feeling was mutual – he was clearly more excited to see our son than me, but rightfully so. He also came home with a very interesting, yet very fattening and not anywhere near vegan, nor vegetarian, magazine. . . The Food Network Magazine. Of course all the recipes call for two sticks of butter, four eggs and a side of grease, with no nutritional information included (I wouldn’t wanna know either if I was eating that heart stopping stuff). But despite the fat laden food, the recipes in themselves are inspirational and I found all kinds of sweet treats and savory bites to have fun with in the kitchen veganizing.

I decided to start with this one and adapt it by making it with tofu, cutting out some ingredients and changing the procedure a bit. And of course I had to put my spin on it and make it interesting with Vietnamese spring rolls. But wait, the dipping sauce you say! And of course there is one, there has to be one with rolls! I rehashed their mango salsa and blended it into a chunky salsa. My husband had to put his two cents in here and made a peanut sauce, which went really well with it as well (but I don’t have the recipe for). 

This tofu is so fantabulous it can be stuffed in a roll, plopped in a wrap or sandwich, or tossed in a salad. The choice is yours, spread the coconut curry tofu love however you like!



Fried Coconut Curry Tofu

Servings: about 2


2 Tbs curry powder

2 tsp cayenne pepper

4 cloves garlic, smashed

salt and pepper to taste

1/2 c. coconut milk (I used coconut rice milk for a lighter version)

14 oz tofu (it’s no biggie if you have a little more or less)

1/2 c. flour

1/2 c. coconut flakes

Oil for frying

Sesame oil (optional)



1. Drain as much liquid out of your tofu as possible by putting it between two chopping boards (or plates, or whatever you have) with some weight on it. 

2. Chop the drained tofu up into chunks. Mix the first five ingredients together and leave the tofu to marinate in this for at least a few hours.

3. Take your marinated tofu and squeeze any excess liquid out of it. Toss it in a bag with the flour and coconut flake mixture. Coat evenly.

4. In a hot pan with some oil (I don’t like using too much so I fried it with about 3-4 Tbs olive oil) fry the tofu. You can finish it off with a drizzle of sesame oil.


For the Vietnamese Rolls

Brown rice paper 

Raw veggies – whatever you like best: carrots, greens, cucumber

Place a bit of the tofu in the middle, add in whatever veggies your little heart fancies and get to rollin’ . . . and now dippin’. . . 

Mango Mint Salsa

Yield: about 1/4 cup


1/2 mango

1 Tbs mint leaves

1 small red onion

juice from 1/2 lime 



1. Blend it all together, leaving it as chunky as you like. 


Any decision of the mind will affect both behavior and experience. What you want you expect. . .Your mind does make your future. . . 


One thought on “Food Network’s Fried Coconut Curry Chicken Veganized and Rolled up with Mango Mint Salsa

  1. Pingback: Recipe Of The Week | Sunset Daily

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