Crispy Coconut Tofu Stir Fry

The first time I served this to my skeptical meat-eating roommate, he took one bite of the crispy coconut tofu and actually paused mid-chew—not out of doubt, but surprise. There's something about that golden, shattering crust that catches people off guard, the way it gives way to the creamy center beneath a tangle of colorful vegetables. I've made it dozens of times since, mostly because it never feels like I'm cooking "healthy" food; it feels like I'm making something genuinely delicious that just happens to be vegan.

I remember standing in my tiny apartment kitchen with three friends who had declared themselves "not really tofu people," watching them reach for seconds without even asking what was in it. By the time someone asked for the recipe, the pan was nearly empty and I was already mentally noting which vegetable combinations worked best together. That moment taught me that the right technique and a little coconut magic can genuinely convert anyone.

Ingredients

• Firm tofu (400 g): Press it well—this is non-negotiable—because dry tofu crisps up beautifully while wet tofu steams and stays mushy, and cutting it into proper 2 cm cubes ensures even cooking.
• Unsweetened coconut milk (60 ml): The coating base that keeps the tofu tender inside while the coating crisps; use full-fat for richness.
• Soy sauce (3 tbsp total): Split between the coating and the stir-fry, it brings umami depth without overpowering the delicate coconut flavor.
• Cornstarch (1 tbsp): This is what creates that shattering crust; don't skip it or substitute with flour.
• Unsweetened shredded coconut (80 g) and panko breadcrumbs (60 g): The dynamic duo that gives you both nutty flavor and that irresistible crunch.
• Neutral oil (2 tbsp): A light spray or drizzle prevents sticking while keeping the tofu from becoming greasy.
• Bell peppers (2 mixed colors), carrots, sugar snap peas, baby corn: Choose vegetables that stay crisp when cooked briefly; softer varieties like zucchini work too but cook them separately if you prefer.
• Fresh ginger and garlic: These cook for just 30 seconds, so they stay bright and aromatic rather than turning bitter.
• Toasted sesame oil (1 tbsp): Use it for cooking the stir-fry, not as a finishing oil, so the heat doesn't destroy its nutty aroma.
• Sweet chili sauce, sesame seeds, fresh herbs: The finishing touches that tie everything together with sweetness, texture, and freshness.

Instructions

Prepare your mise en place and press the tofu:

Get your baking sheet lined and oven preheating to 200°C before you do anything else. Wrap your pressed tofu in a clean kitchen towel and let it sit under a heavy weight (a cast iron pan works perfectly) for at least 10 minutes while you prep your vegetables—this step takes discipline but makes all the difference in achieving that crispy exterior.

Create the coating mixture:

Whisk coconut milk with soy sauce in one shallow bowl until combined, then mix cornstarch, shredded coconut, and panko in another. The contrast between wet and dry is what builds those layers of texture.

Coat the tofu with patience:

Work with one piece at a time, dunking in the wet mixture then rolling in the coconut blend, pressing gently so the coating actually adheres rather than just sitting on the surface. You'll notice the coating gets thicker and more generous as you go—this is good, and those thick-coated pieces will be your crunchiest.

Bake until golden:

Arrange the coated cubes on the parchment paper in a single layer and either drizzle or spray lightly with oil—this is crucial for browning without drying out. Flip them halfway through the 20-minute bake so both sides get equally golden and crispy, and you'll know they're done when the coating sounds hollow when you tap it.

Stir-fry the vegetables while tofu bakes:

Heat your sesame oil in a large skillet or wok over medium-high heat until it's shimmering but not smoking, add ginger and garlic, and let them perfume the oil for just 30 seconds before they can burn. Add your firmest vegetables (peppers and carrots) first, then the more delicate ones (snap peas and baby corn) a minute or two later, tossing constantly so everything stays bright and crisp.

Season and finish the stir-fry:

Add the soy sauce and sliced spring onions in the final minute, tossing everything together so the sauce coats the vegetables lightly. Taste and adjust if needed—you want the soy to accent, not dominate.

Assemble and serve:

Divide the stir-fried vegetables among plates or bowls, crown each portion with the crispy tofu, then drizzle generously with sweet chili sauce and sprinkle with sesame seeds and fresh herbs. Serve over rice if you like, though the combination is delicious on its own.

Save

There's a particular quiet that happens in my kitchen when I'm finishing this dish—everyone's watching and waiting, drawn in by the smell of coconut and sesame oil. It's not just food at that moment; it's the thing that brings people to the table eager and open-minded, willing to give tofu a real chance.

Why This Recipe Became My Go-To

For years I defaulted to the same three vegan dinner recipes, rotating them out like clockwork until even I was bored. Then I made this, and something clicked—it was actually fun to cook, the technique was learnable but not fussy, and I could change it endlessly depending on what was in my crisper drawer. Now when friends ask what I'm making, I know this is the dish that makes them ask for the recipe instead of just politely saying it was good.

Playing with Flavors and Vegetables

The beauty of this recipe is that the crispy tofu coating is versatile enough to pair with whatever vegetables are in season or on sale. I've made it with broccoli and mushrooms in winter, with zucchini and asparagus in early summer, and the structure stays strong because the technique is solid. The sweet chili sauce is my default, but sriracha brings heat, hoisin adds deep savoriness, and even a squeeze of lime with a touch of agave works beautifully if you want to lighten things up.

Making It Your Own

The most important thing I've learned is that cooking for yourself doesn't mean following every instruction to the letter—it means understanding the why behind the technique so you can adapt with confidence. Once you've made this once and felt how the tofu crisps and how the vegetables should feel tender but still have a gentle snap, you own the recipe rather than it owning you.

• Try air-frying the tofu at 200°C for 12–14 minutes if you have an air fryer, and you'll get an even crispier result with less oil.
• Leftover crispy tofu keeps in an airtight container for up to three days and reheats beautifully in a toaster oven, unlike most plant-based proteins.
• Double the tofu batch and keep extras on hand—they're perfect for grain bowls, salads, or even eaten cold straight from the fridge as a snack.

Save

Every time I make this, I'm reminded that good plant-based cooking isn't about substituting or pretending—it's about leaning into the ingredients you have and treating them with respect. This dish does exactly that, and the results speak for themselves.

Common Recipe Questions

→ How can I ensure tofu gets crispy?

Press tofu well to remove moisture, coat in a mixture of shredded coconut and panko breadcrumbs, and bake or air-fry at high heat until golden for a crispy exterior.

→ What vegetables work best for the stir fry?

Bell peppers, carrots, sugar snap peas, baby corn, and spring onions provide a fresh, colorful mix with a nice crunch and complement the tofu's texture.

→ Can I use other oils for cooking?

Neutral oils like canola or sunflower are ideal for coating tofu, while toasted sesame oil adds depth to stir-fried veggies.

→ Is it possible to alter the sauce for different flavors?

Yes, sweet chili sauce can be swapped with sriracha or hoisin sauce to bring varied flavor profiles to the dish.

→ How do I prevent veggies from overcooking?

Stir-fry veggies over medium-high heat just until tender-crisp to keep their vibrant color and crunch intact.