Crispy Coconut Tofu Stir Fry (Print View)

Golden coconut-crusted tofu served on a vibrant mix of stir-fried vegetables finished with a zesty soy-lime glaze.

# Ingredient List:

→ Crispy Coconut Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - ¼ cup unsweetened coconut milk
03 - 1 tbsp soy sauce
04 - ½ cup cornstarch
05 - ½ cup unsweetened shredded coconut
06 - ½ cup panko breadcrumbs
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - 2 tbsp neutral oil (canola or sunflower)

→ Stir Fry Vegetables

10 - 1 medium red bell pepper, sliced
11 - 1 medium yellow bell pepper, sliced
12 - 1 medium carrot, julienned
13 - 1 cup snap peas, trimmed
14 - 1 cup broccoli florets
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 2 tbsp soy sauce
18 - 1 tbsp sesame oil
19 - 1 tsp maple syrup or agave syrup
20 - 2 tbsp water

→ Garnish

21 - 2 spring onions, sliced
22 - 1 tbsp toasted sesame seeds
23 - Lime wedges

# How to Make:

01 - Preheat oven to 410°F and line a baking sheet with parchment paper.
02 - In a shallow bowl, combine coconut milk and 1 tbsp soy sauce. In a second bowl, mix cornstarch, shredded coconut, panko, salt, and pepper.
03 - Dip tofu cubes first in the coconut milk mixture, then coat evenly in the coconut-panko mixture.
04 - Arrange tofu on the prepared baking sheet. Drizzle or spray with oil. Bake for 20 minutes, turning halfway, until golden and crispy.
05 - While tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds.
06 - Add bell peppers, carrot, snap peas, and broccoli. Stir-fry for 4-5 minutes until just tender-crisp.
07 - In a small bowl, mix 2 tbsp soy sauce, maple syrup, and water. Pour over the veggies and stir to coat. Remove from heat.
08 - Serve the crispy coconut tofu on top of the stir-fry veggies. Garnish with spring onions, sesame seeds, and lime wedges if desired.

# Expert Advice:

01 -
  • The coconut-panko crust creates this impossible shatter-crisp texture that makes you forget you're eating tofu
  • It's that perfect weeknight dinner that feels fancy but actually comes together in under an hour
  • The zesty soy-lime sauce ties everything together like a culinary hug
02 -
  • Don't skip pressing the tofu, even if you're pressed for time, because water-logged tofu will steam instead of crisp and you'll end up with disappointing results
  • The coating might seem thick, but that's exactly what creates the substantial crunch that holds up against the sauce
  • Work quickly once you add the sauce to the vegetables, or they'll go from tender-crisp to mushy in seconds
03 -
  • If your tofu cubes are sticking to the parchment, let them cool for just 2 to 3 minutes before attempting to move them, as the coating firms up as it cools
  • The air fryer method at 200°C (400°F) for 14 to 16 minutes produces even better results if you have one, giving you restaurant-quality crispness with less oil

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