Crispy Coconut Tofu Stir Fry (Printable)
Golden coconut tofu served with vibrant stir-fried vegetables in a tangy soy-ginger sauce.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 3 tbsp cornstarch
03 - 1 tsp sea salt
04 - ½ tsp ground black pepper
05 - ½ cup unsweetened shredded coconut
06 - ½ cup panko breadcrumbs
07 - 3 tbsp coconut milk (or other plant-based milk)
08 - 2 tbsp vegetable oil (for frying)
→ Stir Fry Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small broccoli crown, cut into florets
12 - 1 medium carrot, thinly sliced
13 - 3.5 oz sugar snap peas, trimmed
14 - 2 spring onions, sliced
15 - 2 tbsp vegetable oil
→ Sauce
16 - 2 tbsp soy sauce (or tamari for gluten-free)
17 - 1 tbsp rice vinegar
18 - 1 tbsp maple syrup or agave nectar
19 - 1 tsp freshly grated ginger
20 - 1 clove garlic, minced
21 - 1 tsp toasted sesame oil
→ To Serve
22 - Steamed jasmine or brown rice (optional)
23 - Fresh cilantro, chopped
24 - Lime wedges
# Steps:
01 - Press tofu to remove excess moisture and cut into ¾ inch cubes.
02 - In one shallow bowl, combine cornstarch, sea salt, and black pepper. Pour coconut milk into a second bowl. Mix shredded coconut and panko breadcrumbs in a third bowl.
03 - Dredge tofu cubes first in the cornstarch mixture, then dip in coconut milk, and finally coat with the coconut-panko mixture.
04 - Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Fry tofu in batches, turning occasionally, until golden and crispy on all sides, about 2 to 3 minutes per side. Transfer to paper towels to drain.
05 - Heat remaining 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add carrots and broccoli and stir-fry for 2 minutes. Add bell peppers and sugar snap peas; cook for an additional 2 to 3 minutes until vegetables are tender yet crisp.
06 - Whisk together soy sauce, rice vinegar, maple syrup, grated ginger, garlic, and toasted sesame oil. Pour the sauce over the vegetables, toss to coat evenly, then stir in sliced spring onions and cook for 1 more minute. Remove from heat.
07 - Plate the stir-fried vegetables and top with crispy coconut tofu. Garnish with chopped cilantro and lime wedges. Serve with steamed rice if desired.
# Expert Hints:
01 -
- The coconut crust gets genuinely crispy and shatters between your teeth in the most satisfying way.
- It comes together faster than you'd expect, perfect for weeknight wins without sacrificing any flavor.
- Works beautifully whether you're cooking for vegans or feeding skeptics—everyone finds something to love here.
02 -
- Pressing the tofu is non-negotiable—it's the difference between crispy and disappointing, and I learned this by experience, not by reading.
- Don't crowd the pan when frying; each piece needs its own space or you'll steam them instead of crisping them, which defeats the whole purpose.
03 -
- If you want deeper flavor, marinate your tofu cubes in soy sauce and ginger for 30 minutes before breading—it seasons them from the inside out.
- Swap the vegetables freely based on what's fresh or what you have; the technique matters more than the exact ingredients.