Crispy Coconut Tofu Stir Fry (Print View)

Golden coconut tofu atop colorful stir-fried vegetables finished with sweet chili sauce and sesame seeds.

# Ingredient List:

→ 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:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk coconut milk with 1 tablespoon soy sauce in a shallow bowl. In a separate bowl, mix cornstarch, shredded coconut, and panko breadcrumbs.
03 - Dip each tofu cube into the coconut milk mixture, then roll in the coconut-panko blend, pressing gently to ensure adhesion.
04 - Arrange coated tofu cubes on the prepared sheet, lightly drizzle or spray with oil, and bake for 20 minutes, flipping halfway, until crisp and golden.
05 - 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 sliced bell peppers, julienned carrots, sugar snap peas, and halved baby corn. Stir-fry for 4 to 5 minutes until vegetables are tender-crisp.
07 - Incorporate 2 tablespoons soy sauce and sliced spring onions. Toss and cook for an additional minute.
08 - Serve the crispy coconut tofu atop the stir-fried vegetables. Drizzle with sweet chili sauce, sprinkle toasted sesame seeds, and garnish with fresh herbs. Add cooked rice if preferred.

# Expert Advice:

01 -
  • The coconut coating gets genuinely crunchy and golden—no rubbery, sad tofu here.
  • Everything comes together in about 40 minutes, making it perfect for weeknight dinners when you want something that feels special.
  • It's naturally vegan and free of dairy, but tastes so rich and satisfying that no one will feel like they're missing anything.
  • The sweet chili drizzle brings just enough heat and sweetness to tie all those fresh, colorful vegetables together.
02 -
  • Pressing your tofu is non-negotiable—I learned this the hard way when I skipped it and ended up with soggy, greasy cubes that never crisped up no matter how long they baked.
  • Don't crowd the baking sheet; tofu needs air circulation on all sides to crisp properly, not steam itself into submission.
  • If you're using store-bought panko, check that it's vegan and doesn't contain hidden dairy or gluten if that matters for your diet.
  • Fresh ginger and garlic make a real difference here—garlic powder and ground ginger will give you a flatter, less vibrant flavor.
03 -
  • If your coating seems to be browning too quickly, cover the baking sheet loosely with foil for the first 10 minutes, then uncover to let it finish crisping.
  • Toast your shredded coconut in a dry pan for 2–3 minutes before mixing it into the breadcrumb coating if you want deeper, more toasted flavor.
  • Keep a small bowl of water nearby while you're dipping and coating tofu—sticky hands are the enemy of an even coating.

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