Description
This Crispy Coconut Crusted Tofu Bowl is a delicious and satisfying plant-based meal featuring extra-firm tofu coated in a crunchy shredded coconut and panko crust. The tofu is baked or air-fried to golden perfection and served over a bed of rice with fresh vegetables, edamame, and a flavorful sweet chili or peanut sauce. Garnished with green onions, sesame seeds, and lime wedges, this dish offers a delightful combination of textures and vibrant flavors, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Tofu and Coating
- 14 oz extra-firm tofu (pressed)
- 1/3 cup unsweetened shredded coconut
- 1/3 cup panko breadcrumbs
- 1/3 cup plant-based milk
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
Bowl Components
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 cup shelled edamame
Sauce and Garnish
- 1/4 cup sweet chili sauce or peanut sauce
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
- Lime wedges (for serving)
Instructions
- Press the tofu: Wrap the extra-firm tofu in a clean kitchen towel and press it for 20–30 minutes to remove excess moisture. This step ensures the tofu crisps up nicely during cooking.
- Prepare the oven or air fryer: Preheat your oven to 400°F (200°C) or your air fryer to 375°F, depending on your preferred cooking appliance.
- Cut the tofu: Slice the pressed tofu into 1-inch cubes or rectangular slabs to ensure even cooking and perfect bite-sized pieces.
- Make the batter: In a bowl, whisk together the plant-based milk, cornstarch, salt, and black pepper until smooth to create a batter that helps the coating stick to the tofu.
- Prepare the coating: In a separate bowl, combine the unsweetened shredded coconut with the panko breadcrumbs to form the crispy crust mixture.
- Coat the tofu: Dip each tofu piece into the batter, then press it firmly into the coconut and panko mixture until fully coated on all sides.
- Cook the tofu: For oven baking, place the coated tofu pieces on a lined baking sheet and bake for 25–30 minutes, flipping halfway through to ensure even crispiness. For air frying, cook the tofu pieces for 12–15 minutes, shaking the basket halfway through to promote even cooking.
- Assemble the bowls: Divide the cooked rice evenly between serving bowls, then top with the crispy coconut-crusted tofu pieces, shredded cabbage or coleslaw mix, shredded carrots, sliced cucumber, and shelled edamame.
- Add sauce and garnish: Drizzle your choice of sweet chili sauce or peanut sauce over the assembled bowls. Finish with a sprinkle of sliced green onions, sesame seeds, and a squeeze of fresh lime juice from the wedges to brighten the flavors.
Notes
- Pressing tofu is essential to remove moisture, which helps achieve a crispy crust.
- If you don’t have panko breadcrumbs, crushed cornflakes or regular breadcrumbs can be used as a substitute.
- For a nut-free option, choose sweet chili sauce instead of peanut sauce.
- You can cook the tofu either in the oven or air fryer based on your preference and available equipment.
- Adjust the cooking times slightly depending on the size of your tofu pieces and your appliance’s wattage.
- Serve immediately for the crispiest texture.
