Description

Crunchy, golden, and full of fresh color, this Crispy Coconut Crusted Tofu Bowl is an easy recipe made for quick lunch, easy dinner, healthy snack-style meal prep, plant-based dinner ideas, fresh food ideas, and satisfying bowl meals. Extra-firm tofu is coated in coconut and panko, cooked until crisp, then served over rice with cucumber, carrots, cabbage, edamame, scallions, sesame seeds, and a sweet-spicy sesame drizzle.

Ingredients

14 ounces extra-firm tofu, pressed and cut into strips

1/3 cup cornstarch

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 cup unsweetened plant-based milk

1 tablespoon soy sauce

3/4 cup unsweetened shredded coconut

3/4 cup panko breadcrumbs

2 tablespoons neutral oil, for pan-frying

3 cups cooked jasmine rice

1 cup sliced cucumber

1 cup shredded carrots

1 1/2 cups shredded cabbage

1 cup shelled edamame, cooked

2 green onions, sliced

1 tablespoon sesame seeds

3 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 tablespoon sriracha

1 teaspoon sesame oil

Instructions

1. Press the tofu for 20 to 30 minutes, then cut it into strips or bite-size rectangles.

2. Mix cornstarch, salt, black pepper, garlic powder, and smoked paprika in a shallow bowl.

3. Whisk plant-based milk and 1 tablespoon soy sauce in a second shallow bowl.

4. Combine shredded coconut and panko breadcrumbs in a third shallow bowl.

5. Coat each tofu piece in the cornstarch mixture, dip it into the milk mixture, then press it into the coconut-panko mixture.

6. Heat neutral oil in a skillet over medium heat and cook the tofu for 2 to 3 minutes per side until golden and crisp.

7. Whisk 3 tablespoons soy sauce, maple syrup, rice vinegar, sriracha, and sesame oil to make the sauce.

8. Divide cooked jasmine rice between 4 bowls and top with cucumber, carrots, cabbage, and edamame.

9. Add the crispy coconut tofu on top, drizzle with sauce, and finish with green onions and sesame seeds.

10. Serve immediately while the tofu is hot and crisp.

Notes

Press the tofu well before breading so the coating sticks and the texture becomes firmer.

Cook the tofu in batches if needed so the pieces crisp instead of steaming in the pan.

Keep the sauce separate until serving if meal prepping, so the coconut crust stays crunchy.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Pan-Fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 482
Sugar: 8g
Sodium: 836mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 8g
Protein: 20g
Cholesterol: 0mg

Keywords: crispy coconut tofu bowl, coconut crusted tofu, tofu rice bowl, vegan dinner, plant-based dinner, easy dinner, healthy bowl recipe