Crispy Coconut Tofu Vegetables (Printable)
Golden coconut-crusted tofu over jasmine rice with crisp vegetables.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into 0.8 inch cubes
02 - 1/4 cup unsweetened coconut milk
03 - 2 tbsp soy sauce
04 - 1 tbsp cornstarch
05 - 1 cup unsweetened shredded coconut
06 - 1/2 cup panko breadcrumbs
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp vegetable oil (for frying)
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 2 medium carrots, julienned
13 - 1 cup snap peas, trimmed
14 - 1 small broccoli crown, cut into florets
15 - 2 spring onions, sliced
16 - 2 cloves garlic, minced
17 - 1 tbsp fresh ginger, grated
18 - 2 tbsp soy sauce
19 - 1 tbsp sesame oil
→ Rice
20 - 1 1/4 cups jasmine rice
21 - 2 cups water
22 - 1/2 tsp salt
→ Garnish
23 - 2 tbsp toasted sesame seeds
24 - Fresh cilantro or basil leaves (optional)
25 - Lime wedges
# How to Make It:
01 - Rinse jasmine rice under cold water until clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
02 - In a bowl, mix coconut milk and 2 tablespoons soy sauce. Add tofu cubes and gently toss to coat. Let marinate for 10 minutes.
03 - In a shallow bowl, combine shredded coconut, panko breadcrumbs, cornstarch, salt, and pepper. Remove tofu cubes from marinade, letting excess drip off, then coat each cube in the coconut mixture, pressing gently to adhere.
04 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry tofu cubes in batches, turning to crisp all sides, until golden brown, about 6 to 8 minutes total. Transfer to a paper towel-lined plate.
05 - Wipe out the skillet and heat sesame oil over medium-high heat. Add garlic and ginger, sauté for 30 seconds. Add broccoli, carrots, and snap peas; stir-fry for 2 minutes. Add bell peppers and stir-fry another 2 to 3 minutes until vegetables are crisp-tender. Stir in soy sauce and spring onions; cook 1 minute more.
06 - Divide rice among bowls. Top with stir-fried vegetables and crispy coconut tofu. Garnish with toasted sesame seeds, fresh herbs, and lime wedges.
# Expert Hacks:
01 -
- The tofu gets genuinely crispy on the outside while staying creamy within, which sounds impossible until you taste it.
- Everything comes together in under an hour, and most of that is just the rice doing its thing while you prep.
- It feels elegant enough for guests but honest enough for a quiet Tuesday night in.
02 -
- Pressing the tofu is not optional—it's the difference between crispy and disappointing, and it's the one step that changes everything.
- Don't crowd the pan when frying; batching takes longer but gives you golden cubes instead of pale, steamed blocks.
- The vegetables should still have a slight snap to them; a minute or two extra transforms them from vibrant to limp.
03 -
- Use a nonstick skillet for the tofu so you get confident golden edges without things sticking and tearing.
- If you're serving multiple people, cook the rice and tofu ahead, then do the quick vegetable stir-fry right before serving so everything arrives at the table warm.