Coconut Tenders with Peanut Dipping Sauce

One of my favorite, beautiful besties, Shannon, LOVES coconut chicken.  It's her "fave," she says.  Shannon has been such a dear and loyal friend to me, that I am often at a loss to express what her friendship means to me.  Well, folks, I'm Italian, and, well, food is love, so I created this dish for my Sha-nan-nan, with all my heart and friendly devotion.  :-)

Coconut "Chicken"

2 packages gardein Chick'n Strips or the Barbecue Wings, without the flavor packet (I used 1 package, but the amounts are listed for 2 packages)
1 can (13.66 ounces) of light coconut milk
2 tablespoons rice vinegar
1/2 cup cornstarch
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
1/4 teaspoon chili powder
1/4 teaspoon tumeric
1 teaspoon nutritional yeast
3 teaspoons Egg Replacer mixed with 4 tablespoons water (or two eggs)
2 1/2 cups shredded coconut
Canola or sesame or peanut oil, for frying (I mixed 1/2 cup canola with 1/4 sesame)
Peanut Dipping Sauce (recipe follows)

1. Marinate the gardien in coconut milk and rice vinegar for at least an hour.
2.  Do something fun for that hour, like straighten your hair (which is what I did).  You could also prepare the peanut sauce to give its ingredients some time to meld before you start cooking the coconut tenders.
3.  Pat the excess milk off the gardein with a paper towel (be careful, because the tenders may feel like falling apart a little)). In a small bowl combine cornstarch, salt, pepper, and chili powder. In a separate bowl, mix the Egg Replacer until foamy.
4. In another bowl, place the coconut. Coat the gardein with the cornstarch and shake off any excess. Dip into the egg replacer and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
5. In a large pan, heat the oil to 350° and gently submerge the gardein, a few at a time. Fry for about 3 minutes total or until golden brown on both sides (watch closely- they will brown up fast). Remove them to a paper towel to drain. Serve with Peanut Sauce.

Peanut Dipping Sauce

1 teaspoon minced ginger (I used 1/4 teaspoon ground because I was out of fresh)
1 teaspoon minced garlic
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup of light coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/4 teaspoon chili powder
1/4 teaspoon diced hot cherry peppers
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts

1. In a small bowl, combine the ginger, peanut butter, and coconut milk in a small bowl and whisk together.
2. Add the sesame oil, soy sauce, brown sugar, lime juice, chili powder, diced peppers, garlic and cilantro to the bowl and whisk to combine.
3. Place the sauce in a serving bowl and garnish with more cilantro and chopped peanuts.