Recipe of Super Quick Homemade Coconut Crusted Tofu & Veggies on Rice

Coconut Crusted Tofu & Veggies on Rice. I'm not typically one to indulge in fried foods, but this Coconut Crusted Tofu with Sweet Chili Sauce is too good to pass up. My trick: I keep my portion size small and load the rest of my plate with veggies. Elevate simple baked tofu with this crispy coconut crusted tofu recipe that can be made in the oven or air fryer!

Coconut crusted tofu is one way to make tofu taste good. Start with a simple marinade then add a tasty crunchy crust. Great for salads, appetizer and more! You can cook Coconut Crusted Tofu & Veggies on Rice using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Coconut Crusted Tofu & Veggies on Rice

1. It's 1 pack of firm tofu.
2. You need 1 cup of panko breadcrumbs.
3. It's 1/2 Cup of desiccated coconut.
4. You need 1/4 Cup of flour.
5. Prepare 1/4 Cup of corn flour (corn starch).
6. Prepare 2 tbsp of water.
7. Prepare 1 pack of Pak Choi.
8. You need 1 of sweet potato.
9. It's 2 Cloves of garlic.
10. You need 1 pack of rice (I use sushi rice!).
11. You need 1 of avocado.
12. It's 2 of spring onions.
13. You need of Olive oil.
14. You need of Salt and pepper.
15. You need to taste of Soy sauce & sriracha.

These subtly sweet Coconut Crusted Tofu dippers are the perfect vehicle for tangy sweet chili sauce. Serve as a snack or part of your favorite bowl meal. Crispy Coconut Crusted Tofu. with sugar snap peas. Nobody does crispy tofu better; we've crusted the delicate veggie delight a thousand different ways, but this is the best by a hot mile.

Coconut Crusted Tofu & Veggies on Rice step by step

1. Start by pressing your tofu. Drain the liquid and wrap in a tea towel. Place a heavy object on top and let sit for about 15 minutes while you prep the veggies..
2. Preheat oven to 200C. Peel sweet potato and cut in round slices. Drizzle with olive oil, salt and pepper and roast for about 20 minutes..
3. Cut bottom bit off of pak choi. Wash and then place in pan drizzled with olive oil and salt and pepper. Mince garlic and put in pan. Set aside to cook after..
4. Cut tofu in 1 inch pieces. Mix flour, corn flour and water in a bowl. The consistency should be slightly thicker than a pancake batter. Add more water if necessary. Mix the coconut and panko breadcrumbs in a second bowl..
5. Dip the tofu in the flour mixture then cover in the coconut mixture. Once completed, heat a pan with oil on medium high (enough oil to cover whole bottom of pan- you don’t need to deep fry)..
6. Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny..
7. Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown..
8. Prep rice, and then place sweet potato, pak choi, and tofu on top. Can add avocado and spring onions if desired. Drizzle with sriracha and soy sauce to taste!.

Spray the top of all of the tofu with olive oil spray and then place in the oven. Coat tofu slices with flour mixture, almond milk and coconut. Mix coconut, flour and cornstarch in a shallow dish. This was one of our favorite dishes this thanksgiving! Not necessarily the lowest calorie option on.