Crispy Coconut Tofu Stir Fry (Printable)
Golden coconut-coated tofu with vibrant stir-fried vegetables and a savory-sweet sauce for a plant-based meal.
# What You'll Need:
→ Coconut Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - ½ cup cornstarch
03 - ½ cup unsweetened plant-based milk
04 - ¾ cup shredded unsweetened coconut
05 - ½ cup panko breadcrumbs
06 - ½ tsp salt
07 - ¼ tsp black pepper
08 - 2 tbsp coconut oil for frying
→ Stir Fry Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 medium carrot, julienned
12 - 1 cup sugar snap peas, trimmed
13 - 1 cup broccoli florets
14 - 2 spring onions, sliced
→ Stir Fry Sauce
15 - 2 tbsp soy sauce or tamari
16 - 1 tbsp maple syrup
17 - 1 tbsp rice vinegar
18 - 1 tsp toasted sesame oil
19 - 1 clove garlic, minced
20 - 1 tsp fresh ginger, grated
21 - 1 tsp cornstarch mixed with 2 tbsp water
# Directions:
01 - Set up three shallow bowls: place cornstarch in the first, plant-based milk in the second, and combine shredded coconut, panko breadcrumbs, salt, and pepper in the third.
02 - Dredge each tofu cube in cornstarch, shaking off excess. Dip into plant-based milk, then press firmly into coconut-panko mixture to coat evenly on all sides.
03 - Heat coconut oil in a large non-stick skillet over medium heat. Fry tofu cubes in batches, turning occasionally, until golden and crispy on all sides, about 2–3 minutes per side. Transfer to a paper towel-lined plate.
04 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Keep the cornstarch slurry separate for later.
05 - Wipe skillet clean and add a splash of oil if needed. Stir fry bell peppers, carrot, sugar snap peas, broccoli, and spring onions over medium-high heat for 4–5 minutes until just tender-crisp.
06 - Pour the sauce mixture over vegetables and cook for 1 minute. Stir in the cornstarch slurry and continue cooking until sauce thickens, about 1–2 minutes.
07 - Add crispy tofu back to the pan and toss gently to coat in sauce. Heat through for 1 minute. Serve immediately, garnished with extra spring onions and toasted sesame seeds if desired.
# Cooking Tips:
01 -
- The coconut-panko crust creates an addictive crunch that somehow survives the sauce
- You get restaurant-quality results without any deep frying or special equipment
02 -
- Do not overcrowd the pan when frying tofu or the temperature drops and coating gets soggy
- The sauce thickens fast once the cornstarch hits the heat, so have everything ready before adding it
03 -
- Use tongs instead of a spatula to turn the tofu so the coating stays intact
- Let fried tofu drain on a wire rack instead of paper towels to preserve crunch