Description
This Coconut Crusted Tofu recipe features crispy, golden tofu coated in shredded coconut and panko breadcrumbs, served with a zesty sweet chili dipping sauce. It’s a delicious plant-based dish that’s perfect as an appetizer or main course.
Ingredients
- 1 block extra firm tofu (14 oz), pressed and cut into triangles or rectangles
- 1/2 cup cornstarch
- 1/2 cup plant-based milk (like almond or soy milk)
- 1 tsp apple cider vinegar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 2–3 tbsp neutral oil (for pan-frying)
Instructions
- Press the tofu for at least 15 minutes to remove excess moisture, then cut into desired shapes.
- In a shallow bowl, add the cornstarch.
- In another bowl, mix the plant-based milk and apple cider vinegar to create a vegan buttermilk.
- In a third bowl, combine shredded coconut, panko breadcrumbs, garlic powder, paprika, and salt.
- Dredge each tofu piece in cornstarch, then dip into the vegan buttermilk, and finally coat with the coconut breadcrumb mixture.
- Heat oil in a skillet over medium heat.
- Pan-fry tofu pieces for 2–3 minutes per side, or until golden and crispy.
- Remove from pan and place on a paper towel-lined plate to remove excess oil.
- Serve hot with sweet chili sauce or dipping sauce of choice.
Notes
- For extra crispiness, bake or air-fry the tofu instead of pan-frying.
- Make sure to press the tofu well to help it absorb more flavor and become crispier.
- Pairs well with rice or in wraps for a full meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
