Crispy Coconut Tofu Stir Fry (Printable Version)

Golden coconut crusted tofu served on vibrant stir-fried vegetables with zesty soy-lime sauce, ideal for plant-based dishes.

# What You'll Need:

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01 - Preheat oven to 410°F and line a baking sheet with parchment paper.

02 - In a shallow bowl, combine coconut milk and 1 tbsp soy sauce. In a second bowl, mix cornstarch, shredded coconut, panko, salt, and pepper.

03 - Dip tofu cubes first in the coconut milk mixture, then coat evenly in the coconut-panko mixture.

04 - Arrange tofu on the prepared baking sheet. Drizzle or spray with oil. Bake for 20 minutes, turning halfway, until golden and crispy.

05 - While tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds.

06 - Add bell peppers, carrot, snap peas, and broccoli. Stir-fry for 4-5 minutes until just tender-crisp.

07 - In a small bowl, mix 2 tbsp soy sauce, maple syrup, and water. Pour over the veggies and stir to coat. Remove from heat.

08 - Serve the crispy coconut tofu on top of the stir-fry veggies. Garnish with spring onions, sesame seeds, and lime wedges if desired.

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The contrast between that shattering coconut crust and tender tofu inside is absolutely worth the minimal effort
Everything comes together in under an hour, yet feels like something special enough for Friday dinner

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Don't skip pressing the tofu because excess water prevents proper coating and leads to disappointing crunch
The air-fryer option at 200C for 14 to 16 minutes produces restaurant-level crispiness if you have one

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Use gluten-free panko and tamari to make this completely gluten-free without sacrificing texture
Double the sauce recipe if you are serving this over rice because you will want every bite coated