Crispy Coconut Tofu Stir (Print)

Golden coconut-coated tofu paired with vibrant stir-fried vegetables and a sweet chili drizzle.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾ inch cubes
02 - ¼ cup unsweetened coconut milk
03 - 1 tbsp soy sauce
04 - 1 tbsp cornstarch
05 - 1 cup unsweetened shredded coconut
06 - ½ cup panko breadcrumbs
07 - 2 tbsp neutral oil (canola or sunflower)

→ Stir Fry Veggies

08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 2 medium carrots, julienned
11 - 1½ cups sugar snap peas, trimmed
12 - 3.5 oz baby corn, halved lengthwise
13 - 2 spring onions, sliced
14 - 2 tbsp soy sauce
15 - 1 tbsp toasted sesame oil
16 - 1 tsp fresh ginger, grated
17 - 2 cloves garlic, minced

→ To Serve

18 - 2 tbsp sweet chili sauce
19 - 1 tbsp toasted sesame seeds
20 - Fresh cilantro or basil leaves (optional)
21 - Cooked jasmine or basmati rice (optional)

# How To Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk coconut milk and 1 tbsp soy sauce in a shallow bowl. In another bowl, combine cornstarch, shredded coconut, and panko breadcrumbs.
03 - Dip tofu cubes into the coconut milk mixture, then roll in the coconut-panko coating, pressing gently to adhere evenly.
04 - Arrange coated tofu cubes on the prepared baking sheet. Lightly drizzle or spray with neutral oil. Bake for 20 minutes, turning halfway through, until golden and crispy.
05 - While tofu bakes, heat toasted sesame oil in a large skillet or wok over medium-high heat. Add grated ginger and minced garlic; sauté for 30 seconds until fragrant.
06 - Add bell peppers, carrots, sugar snap peas, and baby corn to the skillet. Stir-fry for 4 to 5 minutes until tender-crisp.
07 - Stir in 2 tbsp soy sauce and sliced spring onions. Toss to combine and cook for an additional 1 minute.
08 - Place crispy coconut crusted tofu atop the stir-fried vegetables. Drizzle with sweet chili sauce, sprinkle toasted sesame seeds, and garnish with fresh herbs. Serve with jasmine or basmati rice if desired.

# Expert Advice:

01 -
  • The coconut and panko create a shell so crispy it crackles when you bite through.
  • It comes together in under an hour and uses pantry staples you probably already have.
  • The stir-fry stays bright and crunchy, never soggy or overcooked.
  • It's vegan but feels indulgent enough to serve to anyone.
02 -
  • Press the tofu for at least 15 minutes or the coating will slip off during baking.
  • Flip the tofu halfway through baking or one side stays pale and soft.
  • Don't crowd the wok or the vegetables will steam instead of stir-fry.
  • Add the spring onions at the very end so they stay sharp and fresh.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it makes them taste nutty and alive.
  • If the coconut coating isn't sticking, chill the coated tofu in the fridge for 10 minutes before baking.
  • Use a wok if you have one, the high sides make tossing the veggies easier and faster.
  • Double the tofu batch and freeze half uncooked so you can bake them straight from frozen next time.

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