Description
This Crispy Coconut Crusted Tofu Bowl is a delightful, plant-based meal featuring extra-firm tofu coated in a crunchy coconut and panko crust. Baked or air fried to golden perfection, the tofu is served over a bed of fluffy rice with fresh vegetables and a flavorful drizzle of sweet chili or peanut sauce. This bowl combines textures and vibrant flavors for a satisfying and wholesome dish perfect for lunch or dinner.
Ingredients
Scale
Tofu 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
Garnishes and Sauce
- 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 tofu block in a clean kitchen towel and place a heavy object on top. Let it press for 20 to 30 minutes to remove excess moisture, which helps the tofu absorb the batter and develop a crispier texture when cooked.
- Prepare the oven or air fryer: Preheat your oven to 400°F (200°C) or set your air fryer to 375°F to ensure the tofu cooks evenly and crisps up properly.
- Cut the tofu: Slice the pressed tofu into 1-inch cubes or rectangular slabs, depending on your preference for bowl presentation.
- Make the batter: In a mixing bowl, whisk together the plant-based milk, cornstarch, salt, and black pepper until smooth. This batter will help the coating stick to the tofu pieces.
- Prepare the coating: In a separate bowl, thoroughly mix the unsweetened shredded coconut and panko breadcrumbs to create a crunchy, flavorful crust.
- Coat the tofu: Dip each tofu piece into the batter to fully coat, then press it into the coconut and panko mixture until well covered on all sides.
- Cook the tofu: If using the oven, arrange the coated tofu pieces on a lined baking sheet and bake for 25 to 30 minutes, flipping them halfway through to ensure even browning. If using an air fryer, place the tofu in a single layer and cook for 12 to 15 minutes, shaking the basket halfway through cooking for uniform crispness.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each with the coconut-crusted tofu, shredded cabbage or coleslaw mix, shredded carrots, sliced cucumber, and shelled edamame to create a balanced and colorful meal.
- Add sauce and garnish: Drizzle each bowl with sweet chili or peanut sauce as desired. Sprinkle with sliced green onions and sesame seeds, then serve with lime wedges to squeeze over for a fresh, zesty finish.
Notes
- Pressing tofu well is key to getting a crispy crust; use a tofu press if available.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal.
- You can customize the bowl with other fresh vegetables like bell peppers or snap peas.
- If air frying, do not overcrowd the basket to ensure the tofu crisps evenly.
- Leftover cooked tofu can be refrigerated in an airtight container for up to 3 days.
- Use firm or extra-firm tofu to maintain texture after pressing and cooking.
