Coconut Crusted Tofu & Veggies on Rice
Coconut Crusted Tofu & Veggies on Rice

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut crusted tofu & veggies on rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Coconut Crusted Tofu & Veggies on Rice is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Coconut Crusted Tofu & Veggies on Rice is something that I have loved my whole life. They’re fine and they look fantastic.

Coconut Crusted Tofu is light, crispy and easy to make in the oven or air fryer! Delicious in salads, grain bowls or right off the pan with sweet chili dip. Transfer cooked tofu pieces to the paper towel-lined plate to absorb excess oil. Place canola oil in a large non-stick pan over medium heat.

To begin with this recipe, we must prepare a few ingredients. You can cook coconut crusted tofu & veggies on rice using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
  1. Make ready 1 pack firm tofu
  2. Get 1 cup panko breadcrumbs
  3. Take 1/2 Cup desiccated coconut
  4. Take 1/4 Cup flour
  5. Take 1/4 Cup corn flour (corn starch)
  6. Take 2 tbsp water
  7. Take 1 pack Pak Choi
  8. Make ready 1 sweet potato
  9. Take 2 Cloves garlic
  10. Make ready 1 pack rice (I use sushi rice!)
  11. Make ready 1 avocado
  12. Make ready 2 spring onions
  13. Take Olive oil
  14. Prepare Salt and pepper
  15. Make ready to taste Soy sauce & sriracha

The coconut flour that coats this Coconut Tofu turns a lovely golden brown colour when baked and takes on an almost nutty, slightly sweet flavour. It has a subtle flavour that works extremely well with really flavoursome sauces like my Healthy Sweet and Sour Sauce and Peanut Sauce. › Coconut crusted tofu works great as a party appetizer with the peanut sauce as a thick and creamy dip! Working in batches, dredge the tofu pieces in the cornstarch mixture, then in the panko coconut mixture, and add to the skillet. Remove from pan to a paper towel-lined plate to drain.

Instructions to make Coconut Crusted Tofu & Veggies on Rice:
  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!

Working in batches, dredge the tofu pieces in the cornstarch mixture, then in the panko coconut mixture, and add to the skillet. Remove from pan to a paper towel-lined plate to drain. Place the cooked tofu on a paper towel lined plate to drain. Add more coconut oil to the skillet and cook the second batch in the same manner. Serve the crispy coconut crusted tofu with sweet chili sauce for dipping!

So that is going to wrap this up for this exceptional food coconut crusted tofu & veggies on rice recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!