Crispy Coconut Tofu Vegetables (Print View)
Golden coconut-crusted tofu over jasmine rice with colorful stir-fried vegetables. A vibrant, plant-based dish.
# Ingredient List:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
02 - 1/4 cup unsweetened coconut milk
03 - 2 tablespoons soy sauce
04 - 1 tablespoon cornstarch
05 - 1 cup unsweetened shredded coconut
06 - 1/2 cup panko breadcrumbs
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons vegetable oil
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 2 medium carrots, julienned
13 - 1 cup snap peas, trimmed
14 - 1 small broccoli crown, cut into florets
15 - 2 spring onions, sliced
16 - 2 cloves garlic, minced
17 - 1 tablespoon fresh ginger, grated
18 - 2 tablespoons soy sauce
19 - 1 tablespoon sesame oil
→ Rice
20 - 1 1/4 cups jasmine rice
21 - 2 cups water
22 - 1/2 teaspoon salt
→ Garnish
23 - 2 tablespoons toasted sesame seeds
24 - Fresh cilantro or basil leaves (optional)
25 - Lime wedges
# How to Make:
01 - Rinse jasmine rice under cold water until clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
02 - Mix coconut milk and 2 tablespoons soy sauce in a bowl. Add tofu cubes and gently toss to coat. Let marinate for 10 minutes.
03 - Combine shredded coconut, panko breadcrumbs, cornstarch, salt, and black pepper in a shallow bowl.
04 - Remove tofu from marinade, letting excess drip off. Dredge each cube in the coconut mixture, pressing gently to adhere.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry tofu cubes in batches, turning to crisp all sides until golden and crisp, about 6 to 8 minutes total. Drain on paper towels.
06 - Wipe skillet clean and heat sesame oil over medium-high heat. Add garlic and ginger; sauté for 30 seconds. Add broccoli, carrots, and snap peas; stir-fry for 2 minutes. Add bell peppers; continue stir-frying for 2 to 3 minutes until vegetables are crisp-tender. Stir in soy sauce and spring onions and cook for 1 more minute.
07 - Divide jasmine rice among serving bowls. Top with stir-fried vegetables and crispy coconut tofu. Garnish with toasted sesame seeds, fresh herbs, and lime wedges.
# Expert Advice:
01 -
- The coconut crust gets impossibly crispy while staying tender inside—it's the kind of textural contrast that makes you want another bite.
- Everything comes together in under an hour, and most of that is just rice simmering while you prep and cook.
- It feels fancy enough to serve guests but simple enough that you won't stress about the execution.
02 -
- Pressing the tofu thoroughly is non-negotiable—I learned this the hard way when I once skipped it and ended up with steamed tofu instead of crispy tofu.
- Don't overcrowd the pan when frying; give each cube space to brown properly, even if it means cooking in two batches.
- The order of adding vegetables matters because they cook at different rates—start with what takes longest and end with what needs barely any heat.
03 -
- If your oil isn't hot enough when you add the tofu, it'll absorb oil instead of crisping, so wait until you see it shimmer before you start frying.
- Rice stays fluffier if you resist the urge to peek or stir it while it's cooking—treat it like it needs quiet time to do its thing.