Crispy Coconut Tofu Stir Fry (Printable Version)

Golden coconut-crusted tofu with colorful stir-fried vegetables and a savory, slightly sweet glaze.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into 0.75-inch cubes
02 - 0.25 cup unsweetened coconut milk
03 - 2 tbsp soy sauce or tamari (for gluten-free option)
04 - 0.75 cup unsweetened shredded coconut
05 - 0.5 cup panko breadcrumbs (use gluten-free if required)
06 - 2 tbsp cornstarch
07 - 0.5 tsp salt
08 - 0.25 tsp black pepper
09 - 2 tbsp neutral oil (canola or sunflower)

→ Stir Fry Vegetables

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 medium carrot, julienned
13 - 1 cup snap peas, trimmed
14 - 2 spring onions, sliced
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, minced
17 - 2 tbsp soy sauce
18 - 1 tbsp sesame oil
19 - 1 tsp maple syrup or agave

→ Garnish

20 - 1 tbsp toasted sesame seeds
21 - 2 tbsp fresh cilantro, chopped
22 - Lime wedges

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine coconut milk and soy sauce in a shallow bowl. On a separate plate, mix shredded coconut, panko, cornstarch, salt, and pepper.
03 - Dip tofu cubes into the coconut milk mixture, then thoroughly coat with the coconut-panko mixture.
04 - Arrange coated tofu on the prepared baking sheet, drizzle with oil, and bake for 20 to 25 minutes, flipping halfway until golden and crisp.
05 - While tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant.
06 - Add carrot, bell peppers, and snap peas to the skillet. Stir-fry for 4 to 5 minutes until crisp-tender.
07 - Stir in soy sauce and maple syrup, toss to coat evenly. Remove from heat and fold in spring onions.
08 - Serve stir-fried vegetables topped with crispy coconut tofu. Garnish with toasted sesame seeds, chopped cilantro, and a squeeze of lime juice.

# Tips from hearthlykitchen:

01 -
  • The coconut crust gets shatteringly crispy in the oven without any deep frying mess
  • Everything comes together in under an hour but tastes like you spent all evening cooking
  • The textures are so satisfying that even my tofu-skeptic friends ask for seconds
02 -
  • If you skip pressing the tofu, the coating will slide right off and you'll end up with sad, naked cubes
  • Don't overcrowd the baking sheet or the tofu steams instead of crisping
  • The veggies cook fast, so have everything chopped and ready before you turn on the heat
03 -
  • Use a wire rack on your baking sheet if you have one, it lets air circulate and crisps the bottom of the tofu too
  • Make a double batch of the coconut coating and keep it in a jar, it works on cauliflower and chickpeas too
  • If your tofu coating falls off, your coconut milk mixture might be too thin, add a splash more next time

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