Crispy Coconut Tofu Bowl with Peanut Sauce (Print Version)
Enjoy a flavorful Crispy Coconut Crusted Tofu Bowl. Golden tofu, fresh veggies, and a creamy sauce make this a satisfying 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: Dairy-Free
# Ingredients:
→ The Crispy Coconut Tofu
01 -
1 (14-ounce) block extra-firm tofu, pressed and cut into 1-inch cubes
02 -
1 cup unsweetened shredded coconut
03 -
1/2 cup panko breadcrumbs
04 -
1/4 cup all-purpose flour
05 -
1 large egg, beaten
06 -
1/2 tsp garlic powder
07 -
Salt and black pepper to taste
08 -
1/4 cup vegetable oil, for pan-frying
→ Zesty Peanut Drizzle
09 -
1/2 cup creamy peanut butter
10 -
1/4 cup fresh lime juice (from 2-3 limes)
11 -
2 tbsp low-sodium soy sauce
12 -
1 tbsp grated fresh ginger
13 -
1 clove garlic, minced
14 -
1 tbsp maple syrup
15 -
1/4 cup warm water (or more, to thin)
16 -
1 tsp Sriracha (optional, for heat)
→ Vibrant Bowl Builders
17 -
1 1/2 cups uncooked Jasmine rice
18 -
1/2 English cucumber, thinly sliced
19 -
2 medium carrots, julienned or grated
20 -
1 red bell pepper, thinly sliced
21 -
1/4 cup fresh cilantro, chopped, for garnish
22 -
2 green onions, thinly sliced, for garnish
23 -
1/4 cup roasted peanuts, chopped, for garnish
# Instructions:
01 -
Cook 1 1/2 cups uncooked Jasmine rice according to package directions. While rice cooks, prepare your Vibrant Bowl Builders. Thinly slice 1/2 English cucumber and 1 red bell pepper. Julienne or grate 2 medium carrots. This sets the stage for your delicious Crispy Coconut Crusted Tofu Bowl Recipe.
02 -
In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup fresh lime juice, 2 tbsp low-sodium soy sauce, 1 tbsp grated fresh ginger, 1 clove garlic (minced), and 1 tbsp maple syrup. Gradually add 1/4 cup warm water (or more) until the Zesty Peanut Drizzle reaches your desired consistency. Add 1 tsp Sriracha if desired for heat.
03 -
Prepare your breading station for The Crispy Coconut Tofu. In one shallow dish, combine 1 cup unsweetened shredded coconut and 1/2 cup panko breadcrumbs. In another, place 1/4 cup all-purpose flour. In a third, beat 1 large egg. Season the coconut mixture with 1/2 tsp garlic powder, salt, and black pepper to taste.
04 -
Dip each 1-inch tofu cube first in flour, then in beaten egg, and finally generously coat in the coconut-panko mixture. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry tofu in batches for 3-4 minutes per side until golden brown and crispy. This is key for the Crispy Coconut Crusted Tofu Bowl Recipe.
05 -
Divide the cooked Jasmine rice among 4 serving bowls. Arrange the crispy coconut crusted tofu, sliced cucumber, julienned carrots, and sliced red bell pepper artfully over the rice. Drizzle generously with the Zesty Peanut Drizzle.
06 -
Garnish each Crispy Coconut Crusted Tofu Bowl Recipe with 1/4 cup fresh cilantro (chopped), 2 green onions (thinly sliced), and 1/4 cup roasted peanuts (chopped). Serve immediately and enjoy this vibrant, flavorful meal.
# Notes:
01 -
For extra crispy tofu, pressing it thoroughly is crucial. Use a tofu press or wrap the block in paper towels, place it on a plate, and weigh it down with heavy cans for at least 30 minutes, or up to an hour.
02 -
The peanut drizzle can be made thicker or thinner by adjusting the amount of warm water. If you prefer a richer, thicker sauce, use less water; for a lighter drizzle, add more.
03 -
The peanut drizzle and prepped vegetables can be made a day in advance and stored in the refrigerator. The tofu is best fried just before serving to maintain its crispiness.
04 -
Feel free to add other vegetables like edamame, avocado, or steamed broccoli to your bowl for extra nutrition and color. A sprinkle of sesame seeds also makes a nice addition.
# Tools You'll Need:
01 -
Large skillet
02 -
Mixing bowls
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Sharp knife
07 -
Rice cooker or saucepan
08 -
Grater
# Nutrition Facts (Per Serving):
Calories: 810 kcal
Total Fat: 47 g
Total Carbohydrate: 77 g
Protein: 28 g