Crispy Coconut Tofu Vegetables (Print Version)
Golden coconut-crusted tofu with vibrant stir-fried vegetables and tangy soy-ginger sauce.
# Recipe Ingredients:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 3 tbsp cornstarch
03 - 1 tsp sea salt
04 - ½ tsp ground black pepper
05 - ½ cup unsweetened shredded coconut
06 - ½ cup panko breadcrumbs
07 - 3 tbsp coconut milk (or other plant milk)
08 - 2 tbsp vegetable oil (for frying)
→ Stir Fry Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small broccoli crown, cut into florets
12 - 1 medium carrot, thinly sliced
13 - 3.5 oz sugar snap peas, trimmed
14 - 2 spring onions, sliced
15 - 2 tbsp vegetable oil
→ Sauce
16 - 2 tbsp soy sauce (or tamari for gluten-free)
17 - 1 tbsp rice vinegar
18 - 1 tbsp maple syrup or agave nectar
19 - 1 tsp freshly grated ginger
20 - 1 clove garlic, minced
21 - 1 tsp toasted sesame oil
→ To Serve
22 - Steamed jasmine or brown rice (optional)
23 - Fresh cilantro, chopped
24 - Lime wedges
# Directions:
01 - Press tofu to remove excess moisture and cut into ¾ inch cubes.
02 - Place cornstarch, sea salt, and pepper into one shallow bowl; pour coconut milk into a second bowl; combine shredded coconut and panko breadcrumbs in a third bowl.
03 - Dredge tofu cubes in cornstarch mixture, dip into coconut milk, then coat thoroughly with the coconut-panko mix.
04 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Fry tofu in batches until golden and crispy on all sides, about 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.
05 - Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add carrots and broccoli; stir-fry for 2 minutes. Add bell peppers and sugar snap peas; cook an additional 2 to 3 minutes until vegetables are tender-crisp and vibrant.
06 - Whisk together soy sauce, rice vinegar, maple syrup, ginger, garlic, and toasted sesame oil. Pour over vegetables and toss to coat. Add spring onions and cook for 1 more minute. Remove from heat.
07 - Plate stir-fried vegetables topped with crispy coconut tofu. Garnish with chopped cilantro and lime wedges. Serve alongside steamed jasmine or brown rice if desired.
# Expert Advice:
01 -
- The coconut crust gets impossibly crispy and stays crunchy even after mixing with sauce, which feels like a small miracle.
- It's naturally vegan but tastes indulgent enough that nobody at the table needs to know it's plant-based.
- The whole thing comes together in under an hour, making it perfect for those nights when you want something restaurant-worthy without the stress.
02 -
- Don't skip the pressing step—even one minute of extra moisture means the difference between crispy tofu and something that gets chewy.
- If your coating starts falling off during cooking, your oil isn't hot enough; adjust the heat up slightly and let it come back to temperature.
03 -
- Pre-marinating your tofu cubes in soy sauce and ginger for 30 minutes adds depth, though it's not required—the crust already delivers flavor.
- If you make this regularly, batch-fry your tofu and freeze the cooked pieces; they reheat beautifully in a hot oven and taste nearly as crispy as fresh.