Recipe: At Home Coconut Crusted Tofu & Veggies on Rice

Recipe: At Home Coconut Crusted Tofu & Veggies on Rice Delicious, fresh and tasty.

Coconut Crusted Tofu & Veggies on Rice. Coat each piece of tofu in batter, followed by the panko/coconut mixture. Transfer cooked tofu pieces to the paper towel-lined plate to absorb excess oil. Coconut Crusted Tofu is light, crispy and easy to make in the oven or air fryer!

Combine flour and ½ cup water in another mixing bowl.

Combine coconut and panko in a third mixing bowl.

Dip tofu slices in flour-water mixture, coating completely and letting excess drip off.

You can have Coconut Crusted Tofu & Veggies on Rice using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Crusted Tofu & Veggies on Rice

1. Prepare 1 pack of firm tofu.

2. You need 1 cup of panko breadcrumbs.

3. You need 1/2 Cup of desiccated coconut.

4. You need 1/4 Cup of flour.

5. It’s 1/4 Cup of corn flour (corn starch).

6. You need 2 tbsp of water.

7. Prepare 1 pack of Pak Choi.

8. Prepare 1 of sweet potato.

9. You need 2 Cloves of garlic.

10. Prepare 1 pack of rice (I use sushi rice!).

11. You need 1 of avocado.

12. You need 2 of spring onions.

13. You need of Olive oil.

14. You need of Salt and pepper.

15. You need to taste of Soy sauce & sriracha.

Then place slices in coconut-panko mixture, pressing gently to adhere.

The coconut flour that coats this Coconut Tofu turns a lovely golden brown colour when baked and takes on an almost nutty, slightly sweet flavour.

It has a subtle flavour that works extremely well with really flavoursome sauces like my Healthy Sweet and Sour Sauce and Peanut Sauce. › Coconut crusted tofu works great as a party appetizer with the peanut sauce as a thick and creamy dip!

Working in batches, dredge the tofu pieces in the cornstarch mixture, then in the panko coconut mixture, and add to the skillet.

Coconut Crusted Tofu & Veggies on Rice step by step

1. Start by pressing your tofu. Drain the liquid and wrap in a tea towel. Place a heavy object on top and let sit for about 15 minutes while you prep the veggies..

2. Preheat oven to 200C. Peel sweet potato and cut in round slices. Drizzle with olive oil, salt and pepper and roast for about 20 minutes..

3. Cut bottom bit off of pak choi. Wash and then place in pan drizzled with olive oil and salt and pepper. Mince garlic and put in pan. Set aside to cook after..

4. Cut tofu in 1 inch pieces. Mix flour, corn flour and water in a bowl. The consistency should be slightly thicker than a pancake batter. Add more water if necessary. Mix the coconut and panko breadcrumbs in a second bowl..

5. Dip the tofu in the flour mixture then cover in the coconut mixture. Once completed, heat a pan with oil on medium high (enough oil to cover whole bottom of pan- you don’t need to deep fry)..

6. Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny..

7. Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown..

8. Prep rice, and then place sweet potato, pak choi, and tofu on top. Can add avocado and spring onions if desired. Drizzle with sriracha and soy sauce to taste!.

Remove from pan to a paper towel-lined plate to drain.

Add more coconut oil to the skillet and cook the second batch in the same manner.

Serve the crispy coconut crusted tofu with sweet chili sauce for dipping!

This is the sweet chili sauce that I use.

You can find it at most major supermarkets.