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Crispy Coconut Crusted Tofu with Stir Fry Vegetables


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


  1. 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.

  2. 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.

  3. In a small bowl, stir together flour, baking powder and water. Set aside.

  4. In a separate small bowl, stir together panko and coconut.

  5. Heat vegetable oil over medium-high heat in a medium skillet.

  6. 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.

  7. In a small bowl, stir together the soy sauce, agave, mirin, Sriracha, lime juice, and Chinese five spice. Set aside.

  8. 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.

  9. Serve crispy coconut crusted tofu pieces with stir fry vegetables.