Coconut Crusted Tofu has become a staple in my kitchen for weeknight dinners. The delightful crunch of the coconut coating paired with the soft, flavorful tofu creates a dish that satisfies both my cravings and dietary needs. I remember the first time I made it; the aroma wafting through my home was simply irresistible. It’s not just a meal; it’s an experience that brings joy and comfort to my table. Whether you’re looking for a quick dinner or something impressive for guests, this coconut crusted tofu recipe is perfect. Let’s get cooking!
Why You’ll Love This Coconut Crusted Tofu
- Deliciously crispy on the outside and tender on the inside.
- Ready in just 45 minutes, making it a perfect weeknight meal.
- Packed with protein and fiber, it’s a healthy option.
- Family-friendly and sure to please even the pickiest eaters.
- Versatile – perfect for meal prep or a quick lunch option.
- Pair it with your favorite dipping sauce for an extra flavor kick.
- This vegan coconut crusted tofu is also gluten-free!
Ingredients for Coconut Crusted Tofu
Here’s everything you need for this crispy delight:
- 14 oz extra-firm tofu (pressed) – helps achieve a perfect texture
- 1/3 cup unsweetened shredded coconut – adds flavor and crunch
- 1/3 cup panko breadcrumbs – ensures extra crispiness
- 1/3 cup plant-based milk – acts as a binding agent
- 2 tbsp cornstarch – helps create a crispy coating
- 1/2 tsp salt – enhances flavor
- 1/4 tsp black pepper – adds a hint of spice
- 2 cups cooked rice – base for serving; use white, brown, or jasmine
- 1 cup shredded cabbage or coleslaw mix – for crunch
- 1/2 cup shredded carrots – adds color and nutrition
- 1/2 cup sliced cucumber – refreshing topping
- 1/2 cup shelled edamame – extra protein boost
- 1/4 cup sweet chili sauce or peanut sauce – for drizzling
- 2 tbsp sliced green onions – for garnishing
- 1 tsp sesame seeds – for a finishing touch
- Lime wedges – for serving
How to Make Coconut Crusted Tofu
- Step 1: Wrap the tofu in a clean kitchen towel and press for 20–30 minutes to remove excess moisture. This ensures a better texture.
- Step 2: Preheat your oven to 400°F (200°C) or air fryer to 375°F.
- Step 3: Slice tofu into 1-inch cubes or rectangular slabs, as per your preference.
- Step 4: In a bowl, whisk together the plant-based milk, cornstarch, salt, and black pepper until smooth.
- Step 5: In a separate bowl, mix the shredded coconut and panko breadcrumbs until well combined.
- Step 6: Dip each tofu piece into the batter, then press into the coconut mixture until fully coated.
- Step 7: For oven baking: Place tofu on a lined baking sheet and bake for 25–30 minutes, flipping halfway through for even crispness.
- Step 8: For air frying: Cook for 12–15 minutes, shaking the basket halfway through for even cooking.
- Step 9: Divide rice between bowls, top with the coconut crusted tofu, vegetables, and edamame.
- Step 10: Drizzle with sweet chili sauce or peanut sauce and finish with green onions, sesame seeds, and a squeeze of lime.
Pro Tips for the Best Coconut Crusted Tofu
These tips will elevate your coconut crusted tofu experience:
- Ensure you press the tofu well; moisture control is key!
- Mix the coconut and panko well for an even coating.
- Experiment with different sauces for dipping; they can completely change the flavor profile!
What’s the secret to perfect Coconut Crusted Tofu?
The secret lies in the pressing of the tofu and the balance of moisture in the batter. This ensures that every bite has that perfect crunch without being soggy.
Can I make Coconut Crusted Tofu ahead of time?
Yes! You can prepare the tofu and batter a day in advance. Just store them separately in the fridge and coat just before cooking.
How do I avoid common mistakes with Coconut Crusted Tofu?
Avoid overcrowding the baking sheet or air fryer basket, which can cause steaming instead of crisping. Also, ensure the oil is hot enough if frying.
Best Ways to Serve Coconut Crusted Tofu
For a delightful meal, serve your coconut crusted tofu over a bed of rice with fresh vegetables. You can also pair it with a light salad for a refreshing side. If you’re feeling adventurous, try adding a drizzle of mango salsa or a zesty lime dressing.
Nutrition Facts for Coconut Crusted Tofu
Per serving (recipe makes 4 servings):
- Calories: 430
- Fat: 18g
- Saturated Fat: 8g
- Protein: 14g
- Carbohydrates: 54g
- Fiber: 6g
- Sugar: 6g
- Sodium: 300mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Coconut Crusted Tofu
To store, let the coconut crusted tofu cool completely before placing it in an airtight container. You can keep it in the fridge for 3-4 days or freeze it for up to 3 months. To reheat, bake at 350°F (175°C) for about 10-15 minutes to restore crispiness.
Frequently Asked Questions About Coconut Crusted Tofu
Can I freeze coconut crusted tofu?
Yes! It freezes well. Just ensure it’s cooled and wrapped properly. Thaw before reheating to retain texture.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs or crushed cornflakes work as great alternatives if you don’t have panko on hand.
Is coconut crusted tofu gluten-free?
Yes, as long as you use gluten-free panko breadcrumbs and sauces. Check labels to be sure!
Variations of Coconut Crusted Tofu You Can Try
Feel free to experiment! Try adding spices like curry powder to the batter for a unique flavor, or switch up the dipping sauce with a spicy sriracha blend. For a fun appetizer, make coconut tofu bites by cutting the tofu into smaller pieces before coating and baking.
Print
Coconut Crusted Tofu: 10 Ways to Enjoy This Crispy Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This coconut crusted tofu bowl is a crispy, flavorful, and satisfying plant-based meal made with golden coconut-coated tofu, fresh vegetables, and a customizable grain base.
Ingredients
- 14 oz extra-firm tofu (pressed)
- 1/3 cup unsweetened shredded coconut
- 1/3 cup panko breadcrumbs
- 1/3 cup plant-based milk
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 cup shelled edamame
- 1/4 cup sweet chili sauce or peanut sauce
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
- Lime wedges (for serving)
Instructions
- Wrap the tofu in a clean kitchen towel and press for 20–30 minutes to remove excess moisture.
- Preheat oven to 400°F (200°C) or air fryer to 375°F.
- Slice tofu into 1-inch cubes or rectangular slabs.
- In a bowl, whisk together the plant-based milk, cornstarch, salt, and black pepper.
- In a separate bowl, mix the shredded coconut and panko breadcrumbs.
- Dip each tofu piece into the batter, then press into the coconut mixture until fully coated.
- Oven: Place tofu on a lined baking sheet and bake for 25–30 minutes, flipping halfway.
- Air Fryer: Cook for 12–15 minutes, shaking halfway through.
- Divide rice between bowls, top with coconut crusted tofu, vegetables, and edamame.
- Drizzle with sauce and finish with green onions, sesame seeds, and lime juice.
Notes
- Easy enough for weeknight dinners yet impressive enough for guests.
- Versatile recipe that works beautifully for meal prep.
- Encourages creativity with sauces and toppings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
