Crispy Coconut Tofu Stir Fry (Printable)
Golden coconut-crusted tofu paired with colorful stir-fried vegetables, finished with a sweet chili drizzle.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
02 - 1/4 cup unsweetened coconut milk
03 - 1 tablespoon soy sauce
04 - 1 tablespoon cornstarch
05 - 1 cup unsweetened shredded coconut
06 - 1/2 cup panko breadcrumbs
07 - 2 tablespoons neutral oil (canola or sunflower)
→ Stir Fry Veggies
08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 2 medium carrots, julienned
11 - 1 1/2 cups sugar snap peas, trimmed
12 - 3.5 oz baby corn, halved lengthwise
13 - 2 spring onions, sliced
14 - 2 tablespoons soy sauce
15 - 1 tablespoon toasted sesame oil
16 - 1 teaspoon fresh ginger, grated
17 - 2 cloves garlic, minced
→ To Serve
18 - 2 tablespoons sweet chili sauce
19 - 1 tablespoon toasted sesame seeds
20 - Fresh cilantro or basil leaves (optional)
21 - Cooked jasmine or basmati rice (optional)
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk coconut milk and 1 tablespoon soy sauce in a shallow bowl. In a separate bowl, combine cornstarch, shredded coconut, and panko breadcrumbs.
03 - Dip tofu cubes into the coconut milk mixture, then roll them in the coconut-panko mixture, pressing gently to adhere.
04 - Arrange the coated tofu cubes evenly on the baking sheet. Lightly drizzle or spray with oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
05 - While tofu bakes, heat toasted sesame oil in a large skillet or wok over medium-high heat. Add grated ginger and minced garlic; sauté for 30 seconds until fragrant.
06 - Add sliced bell peppers, julienned carrots, sugar snap peas, and halved baby corn to the pan. Stir-fry for 4 to 5 minutes until tender-crisp.
07 - Stir in 2 tablespoons soy sauce and sliced spring onions. Cook and toss for another minute.
08 - Serve crispy coconut tofu atop the stir-fried vegetables. Drizzle with sweet chili sauce, sprinkle with toasted sesame seeds, and garnish with fresh herbs. Add cooked rice if desired.
# Expert Hacks:
01 -
- The tofu gets properly crispy and golden, not soggy or rubbery like so many plant-based attempts.
- It comes together in about 40 minutes total, making it a weeknight dinner that doesn't feel rushed.
- The contrast of textures and colors means every plate looks as good as it tastes.
02 -
- Pressing the tofu is not optional—it removes the moisture that would otherwise create steam and prevent crisping, and I learned this the hard way after my first three attempts turned out disappointingly soft.
- Cornstarch is the secret ingredient that so many plant-based cooks skip, but it's what creates that shatteringly crispy coating you're after, especially when paired with panko.
- Don't crowd the baking sheet and don't skip flipping halfway through—these two mistakes result in uneven browning and soft spots that disappear the moment you give them attention.
03 -
- If your panko or soy sauce contain gluten and that matters to you, swap them for certified gluten-free versions—the recipe works identically and the end result is just as crispy.
- The single most important moment is pressing the tofu; don't rush it, and you'll be rewarded with a texture that genuinely surprises people who think they don't like tofu.