Crispy Coconut Tofu Stir

I stumbled onto this recipe during a weeknight panic when I had leftover tofu and a bag of vegetables that needed using. The coconut crust was a gamble, but the kitchen smelled like vacation by the time the tofu came out of the oven. Now it's the dish I make when I want something that feels special without the fuss.

The first time I served this to friends, I worried the tofu wouldn't be crispy enough. Instead, everyone went quiet for a few bites, then someone asked if I'd fried it. The sweet chili drizzle caught the sesame seeds and made the whole plate shine. One friend took a photo before eating, which felt like the highest compliment.

Ingredients

• Firm tofu (400 g): Press it well or the coating slides right off, I learned that the messy way.
• Unsweetened coconut milk (60 ml): Acts like glue for the crust and adds a hint of richness.
• Soy sauce (1 tbsp for tofu, 2 tbsp for veggies): Brings saltiness and depth without overwhelming the coconut.
• Cornstarch (1 tbsp): Helps the coating stick and crisps up beautifully in the oven.
• Shredded coconut (80 g): Unsweetened is key, the savory crunch is what makes this work.
• Panko breadcrumbs (60 g): Lighter than regular breadcrumbs and they brown evenly.
• Neutral oil (2 tbsp): A light drizzle before baking turns the crust golden.
• Red and yellow bell peppers: Their sweetness balances the savory tofu and they look gorgeous on the plate.
• Carrots (2 medium, julienned): Add snap and a slight earthiness to the stir-fry.
• Sugar snap peas (150 g): My favorite part, they stay sweet and juicy even after cooking.
• Baby corn (100 g): A little whimsical, a lot delicious, and fun to eat.
• Spring onions: Toss them in at the end so they stay bright and sharp.
• Toasted sesame oil (1 tbsp): A tiny amount fills the kitchen with that nutty, toasty smell.
• Fresh ginger (1 tsp, grated): Adds warmth without any harshness.
• Garlic (2 cloves, minced): Goes in first to perfume the oil.
• Sweet chili sauce (2 tbsp): The glossy finish that ties everything together.
• Toasted sesame seeds (1 tbsp): A small detail that makes the dish feel complete.
• Fresh cilantro or basil: Optional, but the herbal note lifts the whole plate.

Instructions

Prep the Oven and Tofu Station:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment. Set up two shallow bowls, one with coconut milk whisked with soy sauce, the other with cornstarch, shredded coconut, and panko mixed together.

Coat the Tofu:

Dip each tofu cube into the coconut milk, letting the excess drip off, then roll it in the coconut-panko mixture and press gently so it sticks. Arrange them on the baking sheet with a little space between each piece.

Bake Until Golden:

Drizzle or spray the tofu lightly with oil and bake for 20 minutes, flipping halfway through. They should be golden and crisp on all sides, with edges that crackle when you tap them.

Start the Stir-Fry:

While the tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add ginger and garlic, stirring for about 30 seconds until the smell fills the room.

Cook the Veggies:

Toss in the bell peppers, carrots, sugar snap peas, and baby corn. Stir-fry for 4 to 5 minutes, keeping everything moving so it stays crisp and bright.

Finish with Soy Sauce and Spring Onions:

Pour in 2 tablespoons of soy sauce and add the spring onions. Toss everything together and cook for one more minute.

Plate and Drizzle:

Pile the stir-fried veggies onto plates, top with crispy coconut tofu, drizzle with sweet chili sauce, and scatter sesame seeds and herbs over the top. Serve with jasmine rice if you like.

Pin

One evening I made this after a long day and sat on the couch with the plate balanced on my knees. The tofu was still warm, the vegetables were glossy with sesame oil, and I realized this was the kind of meal I wanted to make again and again. It felt like a small celebration, even though it was just dinner.

How to Get the Crispiest Tofu

Pressing the tofu is everything. I use a clean kitchen towel and a heavy skillet to squeeze out as much water as possible. The drier the tofu, the better the crust clings and crisps. If you have an air fryer, use it at 200°C for 12 to 14 minutes and the results are even crunchier.

Swapping and Adjusting the Veggies

I've made this with broccoli florets, sliced mushrooms, and zucchini ribbons when I didn't have bell peppers. The trick is to keep everything cut to a similar size so it cooks evenly. If you're using something watery like zucchini, add it last so it doesn't make the stir-fry soggy.

Serving Suggestions and Sauces

I usually serve this over jasmine rice, but it's also great with rice noodles or even quinoa if you want to change things up. Sometimes I skip the sweet chili sauce and use sriracha mixed with a little honey, or hoisin thinned with a splash of water.

• Add a squeeze of lime juice right before serving for brightness.
• Try sprinkling crushed peanuts on top for extra texture.
• Leftovers reheat well in the oven at 180°C to keep the tofu crispy.

Pin

This dish has become my go-to when I want something colorful, satisfying, and quick enough for a Tuesday. Every time I make it, the kitchen smells like a place I'd want to eat, and that's more than half the joy.

Recipe Questions & Answers

→ How do I achieve a crispy texture on the tofu?

Press the tofu to remove excess moisture, coat it with a mixture of coconut milk, cornstarch, shredded coconut, and panko breadcrumbs, then bake or air-fry it until golden and crunchy.

→ Can I substitute the vegetables in the stir fry?

Yes, broccoli, mushrooms, or zucchini work well as alternatives and add different textures and flavors to the stir-fry.

→ What oil is best for stir-frying the vegetables?

Toasted sesame oil provides a rich, nutty flavor that's ideal for stir-frying in this dish.

→ How can I add more heat to the dish?

Swap the sweet chili drizzle with sriracha or hoisin sauce to introduce a spicier, flavorful twist.

→ Is this dish suitable for a vegan diet?

Yes, this plant-based combination uses tofu, vegetables, and vegan condiments, making it fully vegan and dairy-free.