Crispy Coconut Tofu Stir-Fry (Printable)
Crunchy coconut tofu with vibrant stir-fry vegetables in a savory, slightly sweet sauce for plant-based dining.
# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into 0.8 inch cubes
02 - 1/4 cup unsweetened coconut milk
03 - 2 tbsp soy sauce or tamari (for gluten-free option)
04 - 3/4 cup unsweetened shredded coconut
05 - 1/2 cup panko breadcrumbs (gluten-free if needed)
06 - 2 tbsp cornstarch
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp neutral oil (canola or sunflower)
→ Stir Fry Veggies
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 medium carrot, julienned
13 - 1 cup snap peas, trimmed
14 - 2 spring onions, sliced
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, minced
17 - 2 tbsp soy sauce
18 - 1 tbsp sesame oil
19 - 1 tsp maple syrup or agave nectar
→ Garnish
20 - 1 tbsp toasted sesame seeds
21 - 2 tbsp fresh cilantro, chopped
22 - Lime wedges
# How To Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine coconut milk and soy sauce in a shallow bowl. On a separate plate, mix shredded coconut, panko breadcrumbs, cornstarch, salt, and black pepper.
03 - Dip tofu cubes into the coconut milk mixture, then thoroughly coat with the coconut-panko mixture.
04 - Arrange coated tofu on the baking sheet, drizzle with neutral oil, and bake for 20 to 25 minutes, flipping halfway through, until golden and crispy.
05 - While tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and sauté for 1 minute.
06 - Add julienned carrot, sliced bell peppers, and snap peas. Stir-fry for 4 to 5 minutes until vegetables are crisp-tender.
07 - Stir in soy sauce and maple syrup, toss to coat, then remove from heat. Add sliced spring onions and mix gently.
08 - Serve stir-fried vegetables topped with crispy coconut tofu. Garnish with toasted sesame seeds, fresh cilantro, and a squeeze of lime.
# Expert Tips:
01 -
- The coconut crust gets so crispy in the oven you'll forget you're eating tofu.
- It's colorful, fast, and uses one pan for the veggies so cleanup is actually manageable.
- The sauce clings to everything without feeling heavy or greasy.
02 -
- If you skip pressing the tofu it will steam instead of crisp, and you'll end up with sad, pale cubes.
- Flip the tofu halfway through baking or one side stays soft and disappointing.
- Don't overcrowd the pan when stir frying or the vegetables will steam and go limp instead of staying snappy.
03 -
- Press the coconut-panko mixture firmly onto the tofu with your fingers so it doesn't fall off in the oven.
- Taste the stir fry sauce before adding it to the pan and adjust the maple syrup or soy sauce to your liking.
- Use a wok if you have one, the high sides make tossing the vegetables easier and nothing flies onto the stove.