Crispy Coconut Crusted Tofu Bowl with Peanut Sauce (Print Version)
Crispy coconut crusted tofu served in a vibrant bowl with fresh veggies and a savory peanut sauce. A flavorful, plant-based meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southeast Asian
Dietary: Vegan, Vegetarian, Dairy-Free
# Ingredients:
→ Crispy Coconut Tofu
01 -
1 (14-oz) block extra-firm tofu, pressed and cubed
02 -
2 tbsp cornstarch
03 -
1 cup shredded unsweetened coconut
04 -
1/2 cup panko breadcrumbs
05 -
1 tsp curry powder
06 -
1/2 tsp salt
07 -
2 tbsp vegetable oil
→ Fresh Bowl Components
08 -
3 cups cooked jasmine rice
09 -
1 large red bell pepper, thinly sliced
10 -
1/2 large cucumber, thinly sliced
11 -
2 medium carrots, shredded
→ Creamy Peanut Dressing
12 -
1/4 cup creamy peanut butter
13 -
2 tbsp lime juice
14 -
2 tbsp soy sauce
15 -
1 tbsp maple syrup
16 -
1 tsp fresh ginger, grated
17 -
2 tbsp water
→ Crunchy Toppings
18 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Press 1 (14-oz) block extra-firm tofu for at least 15 minutes, then cut into 1-inch cubes. In a shallow dish, combine 1 cup shredded unsweetened coconut, 1/2 cup panko breadcrumbs, 1 tsp curry powder, and 1/2 tsp salt for your Crispy Coconut Crusted Tofu Bowl Recipe.
02 -
In a medium bowl, toss the cubed tofu with 2 tbsp cornstarch until evenly coated. Transfer the cornstarch-dusted tofu to the coconut mixture and press firmly to ensure a thick, even crust on all sides.
03 -
Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the crusted tofu in a single layer, cooking for 4-6 minutes per side, until golden brown and crispy. This is key for your Crispy Coconut Crusted Tofu Bowl Recipe.
04 -
While the tofu cooks, prepare the dressing. In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp fresh ginger, and 2 tbsp water until smooth and creamy.
05 -
Get your fresh components ready. Thinly slice 1 large red bell pepper and 1/2 large cucumber. Shred 2 medium carrots. Ensure 3 cups cooked jasmine rice are warm and ready for assembly.
06 -
Divide the 3 cups cooked jasmine rice among 4 serving bowls. Artfully arrange the sliced red bell pepper, cucumber, shredded carrots, and the Crispy Coconut Crusted Tofu over the rice.
07 -
Drizzle each bowl generously with the creamy peanut dressing. Finish by sprinkling 1/4 cup fresh cilantro, chopped, over the top for a vibrant and flavorful Crispy Coconut Crusted Tofu Bowl Recipe.
# Notes:
01 -
For extra crispy tofu, press it for at least 30 minutes, or even longer, to remove as much moisture as possible.
02 -
For a healthier alternative, air fry the coated tofu at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
03 -
Adjust the dressing's sweetness, spice, or tang to your preference. Add a pinch of red pepper flakes for heat or more maple syrup for sweetness.
04 -
Leftover tofu and bowl components can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu in an air fryer or oven for best crispness.
# Tools You'll Need:
01 -
Large skillet or baking sheet
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 637 kcal
Total Fat: 33 g
Total Carbohydrate: 69 g
Protein: 20 g