Chances are, you’ve eaten tofu before — in miso soup, pad thai, stir-fries, and a wide range of vegetarian dishes. But, have you ever purchased it at the grocery store and actually cooked with it yourself?
After living in Asia for over a decade, I realized just how versatile tofu really is. The mild taste goes with anything and can be jazzed up in so many ways. Plus, it’s also packed with quality protein. Healthy and delicious? That’s a win-win!
In this recipe from my friend and fellow blogger Saskia Gregson-Williams (founder of Naturally Sassy), creamy tofu is coated with a crispy coconut crust and paired with spiced up, sautéed veggies. It’s the perfect meatless meal for your whole family or serve this up as a side dish!
Crispy Coconut Crusted Tofu with Stir Fry Vegetables
Crispy Coconut Crusted Tofu with Stir Fry Vegetables
Ingredients
Coconut Crusted Tofu
- 14 oz extra firm tofu
- ¼ cup soy sauce (Flexible Tip: Use tamari if you avoid gluten)
- ¼ cup agave (Flexible Tip: Swap for maple syrup)
- Juice of 1 lime
- 2 tbsp whole wheat flour (Flexible Tip: Swap for GF all-purpose flour)
- 2 tbsp cornstarch
- ¼ tsp baking powder
- 3 tbsp cold water
- ½ cup Panko breadcrumbs
- ¾ cup shredded unsweetened coconut flakes
- ¼ cup vegetable oil
Stir Fry Vegetables
- 3 tsp soy sauce (Flexible Tip: Use tamari if you avoid gluten)
- 1 tsp agave (Flexible Tip: Swap for maple syrup)
- 1 tsp mirin
- ½ tsp sriracha
- ½ tsp lime juice
- ¼ tsp Chinese five spice
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups broccoli florets
- 1/2 red onion, sliced
Instructions
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Using paper towels, press tofu block to remove as much water as possible. Cut the tofu into ½-inch pieces and press again to remove more water.
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Add soy sauce, agave, and lime juice to a ziplock bag. Place tofu in the bag and seal. Move around the tofu pieces gently to make sure they are coated well. Marinade in the refrigerator for 2 hours.
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In a small bowl, stir together flour, baking powder and water. Set aside.
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In a separate small bowl, stir together panko and coconut.
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Heat vegetable oil over medium-high heat in a medium skillet.
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Working in batches, dredge the tofu pieces in the cornstarch mixture, then in the panko coconut mixture, and add to the skillet. Brown on all sides, approximately 5 minutes in total. Remove from pan to a paper towel-lined plate to drain. Set aside and keep warm.
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In a small bowl, stir together the soy sauce, agave, mirin, Sriracha, lime juice, and Chinese five spice. Set aside.
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In a large nonstick skillet or wok, stir fry vegetables over medium-high heat. Once the vegetables are crisp tender, approximately 3 to 5 minutes, add the sauce to the skillet. Toss to coat the vegetables and cook until everything is warmed through well.
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Serve crispy coconut crusted tofu pieces with stir fry vegetables.
