Crispy Coconut Tofu Stir (Print Version)

Golden coconut-coated tofu pairs with colorful stir-fried vegetables and a savory-sweet sauce for a vibrant meal.

# What You'll Need:

→ 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

→ Stir Fry Vegetables

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

→ Stir Fry Sauce

15 - 2 tbsp soy sauce or tamari
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 Make It:

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 in cornstarch, dip into plant-based milk, then press firmly into coconut-panko mixture to coat evenly on all sides.
03 - Heat coconut oil in a large non-stick skillet over medium heat. Fry tofu cubes in batches until golden and crispy, about 2-3 minutes per side. Transfer to paper towel-lined plate.
04 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small bowl, reserving the cornstarch slurry for later.
05 - Wipe skillet clean and add a splash of oil if needed. Stir fry bell peppers, carrot, sugar snap peas, and broccoli over medium-high heat for 4-5 minutes until just tender-crisp.
06 - Pour sauce mixture into the pan with vegetables and cook for 1 minute. Stir in cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
07 - Add 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 contrast between crispy coconut exterior and tender tofu inside is absolutely worth the effort
  • You get that restaurant-quality stir fry texture without deep frying anything
  • The sauce comes together with pantry staples but tastes like something special
02 -
  • Do not overcrowd the pan when frying tofu or it will steam instead of getting crispy
  • Let the tofu drain on paper towels so it stays crunchy when you add it back to the sauce
  • The sauce thickens quickly once the cornstarch goes in so have your tofu ready to toss
03 -
  • Press your tofu ahead of time and keep it in the fridge until you are ready to cook
  • Keep your coated tofu on a wire rack instead of paper towels while you fry the rest
  • Double the sauce recipe if you want extra for rice serving

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