Crispy Coconut Crusted Tofu Bowl with Peanut Sauce (Print Version)
Crispy coconut crusted tofu bowl offers a flavorful, plant-based meal. Golden tofu, fresh veggies, and a creamy peanut sauce make this an easy weeknight dinner.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southeast Asian
Dietary: Vegetarian, Dairy-Free
# Ingredients:
→ Golden Coconut Tofu
01 -
1 (14-oz) block extra-firm tofu, pressed and cut into 1/2-inch thick slices
02 -
1/2 cup unsweetened shredded coconut
03 -
1/2 cup panko breadcrumbs
04 -
2 tbsp cornstarch
05 -
1 large egg, beaten
06 -
1/4 cup neutral oil (e.g., canola, vegetable)
07 -
Salt and black pepper to taste
→ Zesty Peanut Drizzle
08 -
1/4 cup creamy peanut butter
09 -
3 tbsp fresh lime juice
10 -
2 tbsp soy sauce (or tamari for gluten-free)
11 -
1 tbsp rice vinegar
12 -
1 tsp toasted sesame oil
13 -
1 tsp chili garlic sauce
→ Vibrant Bowl Builders
14 -
1 1/2 cups uncooked jasmine rice
15 -
1 cup shredded carrots
16 -
1 cup thinly sliced cucumber
17 -
1/2 cup chopped fresh cilantro
18 -
1/4 cup roasted peanuts, chopped, for garnish
# Instructions:
01 -
In a medium pot, combine 1 1/2 cups uncooked jasmine rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 -
In a shallow dish, whisk 1 large egg. In another shallow dish, combine 1/2 cup unsweetened shredded coconut, 1/2 cup panko breadcrumbs, 2 tbsp cornstarch, and season with salt and black pepper to taste. This coating is key for your Crispy Coconut Crusted Tofu Bowl Recipe.
03 -
Dip each 1/2-inch thick slice of 1 (14-oz) block extra-firm tofu (pressed) first into the beaten egg, then into the coconut-panko mixture, pressing gently to adhere. Ensure an even coating on all sides for the best Crispy Coconut Crusted Tofu Bowl Recipe.
04 -
Heat 1/4 cup neutral oil in a large non-stick skillet over medium heat. Add coated tofu slices in a single layer, working in batches if necessary. Cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a wire rack.
05 -
In a small bowl, whisk together 1/4 cup creamy peanut butter, 3 tbsp fresh lime juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp chili garlic sauce until smooth. Adjust consistency with a splash of water if needed.
06 -
Divide the cooked jasmine rice among 4 bowls. Top with the crispy coconut crusted tofu, 1 cup shredded carrots, 1 cup thinly sliced cucumber, and 1/2 cup chopped fresh cilantro. Drizzle generously with the Zesty Peanut Drizzle. Garnish with 1/4 cup roasted peanuts. Enjoy your Crispy Coconut Crusted Tofu Bowl Recipe!
# Notes:
01 -
For extra crispy tofu, ensure your oil is hot enough but not smoking. Don't overcrowd the pan, as this can lower the oil temperature and lead to soggy tofu.
02 -
The peanut drizzle can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to whisk it again and add a splash of water to thin it before serving.
03 -
Feel free to customize your bowl with other fresh vegetables like bell peppers, edamame, or red cabbage. Steamed broccoli or snap peas also make great additions.
04 -
Leftover Crispy Coconut Crusted Tofu Bowl components can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu gently in a pan or air fryer for best texture.
# Tools You'll Need:
01 -
Large skillet
02 -
3 shallow dishes
03 -
Mixing bowls
04 -
Whisk
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Sharp knife
08 -
Rice cooker or saucepan
# Nutrition Facts (Per Serving):
Calories: 765 kcal
Total Fat: 37 g
Total Carbohydrate: 83 g
Protein: 25 g