Crispy Coconut Tofu with Veggies (Printable)

Golden coconut-crusted tofu with vibrant stir-fried vegetables in zesty soy-lime sauce. A flavorful plant-based meal ready in 40 minutes.

# What You'll Need:

→ Crispy Coconut Tofu

01 - 400 g (14 oz) extra-firm tofu, pressed and cut into 2 cm (¾-inch) cubes
02 - 60 ml (¼ cup) unsweetened coconut milk
03 - 1 tbsp soy sauce
04 - 50 g (½ cup) cornstarch
05 - 50 g (½ cup) unsweetened shredded coconut
06 - 50 g (½ cup) panko breadcrumbs
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - 2 tbsp neutral oil (e.g., canola, sunflower)

→ Stir Fry Veggies

10 - 1 medium red bell pepper, sliced
11 - 1 medium yellow bell pepper, sliced
12 - 1 medium carrot, julienned
13 - 100 g (1 cup) snap peas, trimmed
14 - 100 g (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 (optional)

21 - 2 spring onions, sliced
22 - 1 tbsp toasted sesame seeds
23 - Lime wedges

# How to Make It:

01 - Preheat oven to 210°C (410°F) and line a baking sheet with parchment paper.
02 - In a shallow bowl, combine coconut milk and 1 tbsp soy sauce. In a second bowl, mix cornstarch, shredded coconut, panko, salt, and pepper.
03 - Dip tofu cubes first in the coconut milk mixture, then coat evenly in the coconut-panko mixture.
04 - Arrange tofu on the prepared baking sheet. Drizzle or spray with oil. Bake for 20 minutes, turning halfway, until golden and crispy.
05 - While tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds.
06 - Add bell peppers, carrot, snap peas, and broccoli. Stir-fry for 4–5 minutes until just tender-crisp.
07 - In a small bowl, mix 2 tbsp soy sauce, maple syrup, and water. Pour over the veggies and stir to coat. Remove from heat.
08 - Serve the crispy coconut tofu on top of the stir-fry veggies. Garnish with spring onions, sesame seeds, and lime wedges if desired.

# Expert Hacks:

01 -
  • The coconut crust stays impossibly crispy even after the sauce hits it
  • Its one of those vegan dinners that satisfies everyone at the table
02 -
  • Press your tofu for at least 15 minutes, or the coating will slide right off during baking
  • Dont overcrowd the baking sheet or the tofu will steam instead of getting crispy
03 -
  • For gluten-free, use tamari instead of soy sauce and certified GF panko breadcrumbs
  • The air fryer variation works wonders at 200°C (400°F) for 14 to 16 minutes

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