Crispy Coconut Tofu Stir Fry (Print Version)
Golden coconut-crusted tofu paired with crisp stir-fried vegetables and a zesty soy-lime drizzle.
# What You Need:
→ Crispy Coconut Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - ¼ cup unsweetened coconut milk
03 - 1 tbsp soy sauce
04 - ½ cup cornstarch
05 - ½ cup unsweetened shredded coconut
06 - ½ cup panko breadcrumbs
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - 2 tbsp neutral oil
→ Stir Fry Veggies
10 - 1 medium red bell pepper, sliced
11 - 1 medium yellow bell pepper, sliced
12 - 1 medium carrot, julienned
13 - 1 cup snap peas, trimmed
14 - 1 cup broccoli florets
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 2 tbsp soy sauce
18 - 1 tbsp sesame oil
19 - 1 tsp maple syrup or agave syrup
20 - 2 tbsp water
→ Garnish
21 - 2 spring onions, sliced
22 - 1 tbsp toasted sesame seeds
23 - Lime wedges
# How-To Steps:
01 - Preheat oven to 410°F and line a baking sheet with parchment paper.
02 - Combine coconut milk and 1 tbsp soy sauce in a shallow bowl. In a separate bowl, mix cornstarch, shredded coconut, panko, salt, and pepper.
03 - Dip tofu cubes into the coconut milk mixture, then press firmly into the coconut-panko mixture to coat evenly on all sides.
04 - Arrange coated tofu on the prepared baking sheet. Drizzle or spray with oil. Bake for 20 minutes, turning halfway through, until golden brown and crispy.
05 - While tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
06 - Add bell peppers, carrot, snap peas, and broccoli to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
07 - Mix 2 tbsp soy sauce, maple syrup, and water in a small bowl. Pour over the vegetables and stir to coat evenly. Remove from heat.
08 - Plate the stir-fried vegetables and top with crispy coconut tofu. Garnish with sliced spring onions, toasted sesame seeds, and lime wedges if desired.
# Expert Tips:
01 -
- The combination of textures is incredible, from the crackly coconut coating to the tender vegetables inside.
- You get that takeout flavor at home without the heavy feeling or unknown ingredients.
- The sauce brings everything together with just the right balance of salty, sweet, and bright.
02 -
- Extra-firm tofu is essential here, softer varieties will fall apart during coating and wont give you that satisfying chew.
- Dont skip pressing the tofu, excess moisture prevents the coating from adhering properly and makes for soggy results.
- The air-fryer method works beautifully if you have one, giving you even crispier results with less oil in less time.
03 -
- For maximum crispiness, let the coated tofu sit for 10 minutes before baking to help the coating set.
- Use a light hand when drizzling oil over the tofu before baking, too much will make the coating heavy instead of light and crunchy.