Crispy Coconut Tofu Stir Fry

The first time I made coconut-crusted tofu, my kitchen smelled like a tropical bakery and I couldnt stop eating the pieces straight off the baking sheet. That crispy exterior with the tender inside has become my go-to when I want something that feels indulgent but still wholesome. My partner actually asks for this meal by name now, and its hard to blame them.

Last summer, I made this for a dinner party with friends who swore they didnt like tofu. After one bite of the coconut-crusted pieces, they were asking for the recipe and going back for seconds. Theres something deeply satisfying about watching people discover that plant-based food can be exciting and crave-worthy.

Ingredients

• Extra-firm tofu: Press it well to remove excess moisture so the coating actually sticks and crisps up properly.
• Coconut milk and soy sauce: This simple marinade adds subtle flavor and helps the breading adhere to each cube.
• Cornstarch, coconut, and panko: The three-part coating creates that shatteringly crispy exterior that makes this dish special.
• Bell peppers, snap peas, and broccoli: These vegetables hold their texture beautifully during stir-frying and add gorgeous color.
• Fresh garlic and ginger: Aromatics are non-negotiable here, they build that aromatic base that makes the kitchen smell amazing.
• Soy sauce, sesame oil, and maple syrup: This quick sauce glazes the vegetables and balances the rich coconut crust.

Instructions

Get your oven ready and prep the tofu:

Press your tofu for at least 15 minutes to remove excess water, then cut into uniform cubes so they cook evenly. Line your baking sheet while you wait.

Set up your coating station:

Mix the coconut milk and soy sauce in one shallow bowl, then combine the cornstarch, shredded coconut, panko, salt, and pepper in another. Having everything ready before you start dipping makes the process so much smoother.

Coat each tofu cube:

Dip tofu first into the coconut milk mixture, letting any excess drip off, then press firmly into the coconut-panko blend to coat all sides. The pressing part is crucial for a good crust that wont fall off.

Bake until golden and crispy:

Arrange the coated tofu on your prepared baking sheet and drizzle with oil. Bake for 20 minutes, flipping halfway through, until deeply golden and crunchy on all sides.

Stir-fry your aromatics:

While the tofu bakes, heat sesame oil in a large skillet or wok. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not burned.

Cook the vegetables:

Add the sliced peppers, julienned carrot, snap peas, and broccoli to the hot pan. Stir-fry for 4 to 5 minutes until theyre bright and tender-crisp, still retaining some crunch.

Make the quick sauce:

Whisk together the soy sauce, maple syrup, and water in a small bowl. Pour this over your vegetables and toss to coat evenly, then remove from heat immediately.

Assemble and serve:

Pile the glossy vegetables onto plates and top with the crispy coconut tofu. Garnish with sliced spring onions, sesame seeds, and lime wedges for that restaurant-style finish.

Save to Pinterest

This recipe has saved countless weeknight dinners when I wanted something satisfying but didnt have hours to spend cooking. The first time my aunt tried it, she said it was better than the version she orders from her favorite Thai restaurant, and I took that as the highest compliment.

Making It Your Own

After making this dozens of times, Ive learned that the vegetable combination is incredibly flexible. Sometimes I add mushrooms for extra umami, or throw in baby corn when I want more texture and sweetness. The key is maintaining that mix of colors and crunch.

Pairing Suggestions

While this stands beautifully on its own, I love serving it over steamed jasmine rice or rice noodles for a more substantial meal. The rice soaks up all those flavorful juices from the vegetables and sauce, which might honestly be the best part of the whole dish.

Make-Ahead Wisdom

You can prep the tofu and vegetables in advance, which makes weeknight cooking feel effortless. I often cut everything on Sunday and store it in airtight containers, then the actual cooking comes together in under 20 minutes on busy weeknights.

• Coat the tofu just before baking, not ahead of time, or the coating will get soggy.
• If you want to meal prep this, store the tofu and vegetables separately and reheat gently to maintain crispiness.
• The sauce can be whisked together up to three days in advance and kept in the refrigerator.

Save to Pinterest

Theres something so satisfying about creating plant-based food that feels genuinely exciting and crave-worthy. This recipe has become a staple in my kitchen, and I hope it finds a regular place in yours too.

Recipe FAQs

→ How do I achieve extra crispy tofu?

For enhanced crispiness, air-fry tofu at 200°C (400°F) for 14–16 minutes, shaking halfway through to ensure even texture.

→ Can I substitute the vegetables in the stir-fry?

Yes, feel free to swap peppers and snap peas for mushrooms, zucchini, or other seasonal vegetables based on preference and availability.

→ What type of tofu works best for this dish?

Extra-firm tofu pressed and cut into cubes holds its shape well and crisps nicely when coated and baked.

→ Is it necessary to press the tofu before cooking?

Pressing removes excess moisture, allowing the coating to adhere better and produce a crispier texture after baking.

→ What can I serve alongside this dish?

This tofu and veggie combination pairs wonderfully with steamed jasmine rice or rice noodles for a more substantial meal.