Crispy Coconut Tofu Veggies (Printable)
Golden coconut-coated tofu with colorful stir-fried vegetables in a savory-sweet sauce, perfect for a vibrant meal.
# What You’ll Need:
→ For the Coconut Tofu
01 - 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 1/2 cup cornstarch
03 - 1/2 cup unsweetened plant-based milk
04 - 3/4 cup shredded unsweetened coconut
05 - 1/2 cup panko breadcrumbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 2 tbsp coconut oil for frying
→ For the Stir Fry Veggies
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 medium carrot, julienned
12 - 1 cup sugar snap peas, trimmed
13 - 1 cup broccoli florets
14 - 2 spring onions, sliced
→ For the Stir Fry Sauce
15 - 2 tbsp soy sauce or tamari for gluten-free
16 - 1 tbsp maple syrup
17 - 1 tbsp rice vinegar
18 - 1 tsp toasted sesame oil
19 - 1 clove garlic, minced
20 - 1 tsp fresh ginger, grated
21 - 1 tsp cornstarch mixed with 2 tbsp water
# How to Prepare:
01 - Set up three shallow bowls: place cornstarch in the first, plant-based milk in the second, and mix shredded coconut, panko breadcrumbs, salt, and pepper in the third.
02 - Dredge each tofu cube first in cornstarch, shaking off excess, then dip in plant-based milk, then press firmly into the coconut-panko mixture to coat evenly.
03 - Heat coconut oil in a large non-stick skillet over medium heat. Fry tofu cubes in batches until golden and crispy on all sides, about 2-3 minutes per side. Transfer to a plate lined with paper towels.
04 - In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger until well combined.
05 - Wipe the skillet clean, add a splash of oil if needed, then stir-fry bell peppers, carrot, sugar snap peas, and broccoli over medium-high heat for 4-5 minutes until just tender.
06 - Pour the sauce mixture into the pan and cook for 1 minute. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
07 - Add the crispy tofu back to the pan, toss gently to coat with sauce, and heat through for 1 minute. Serve immediately, garnished with extra spring onions and toasted sesame seeds if desired.
# Expert Advice:
01 -
- The coconut crust stays impossibly crispy even after tossing in sauce, which feels like a small kitchen miracle
- It is one of those rare plant-based meals that satisfies comfort food cravings while still feeling light and fresh
02 -
- Do not skip pressing the tofu first, or you will end up with soggy coating no matter how carefully you fry
- The cornstarch dip before the milk is the secret step most people miss, but it makes the coating actually stay put
- Work in batches when frying the tofu, otherwise the pan temperature drops and you lose that perfect crunch
03 -
- Let your coated tofu cubes rest on a rack for 10 minutes before frying, and they will crisp up even better
- If the coating starts burning too quickly, reduce heat slightly and extend cooking time instead