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
Scale
- 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