Step-by-Step Guide to Prepare Speedy Coconut Crusted Tofu & Veggies on Rice

Hey everyone, it’s John, welcome to my 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 will make it a little bit unique. This will be really delicious.

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! Like, tofu with a crispy coconut crust.

Coconut Crusted Tofu & Veggies on Rice is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Coconut Crusted Tofu & Veggies on Rice is something which I have loved my whole life.

To begin with this particular recipe, we have to first 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. Prepare firm tofu
2. Prepare panko breadcrumbs
3. Make ready desiccated coconut
4. Take flour
5. Get corn flour (corn starch)
6. Get water
7. Make ready Pak Choi
8. Prepare sweet potato
9. Make ready garlic
10. Take rice (I use sushi rice!)
11. Take avocado
12. Prepare spring onions
13. Prepare Olive oil
14. Make ready Salt and pepper
15. Prepare Soy sauce & sriracha

Great for salads, appetizer and more! 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. Mix coconut, flour and cornstarch in a shallow dish.

Steps 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!

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. Mix coconut, flour and cornstarch in a shallow dish. Coat tofu slices with flour mixture, almond milk and coconut. Turmeric, garlic and coconut milk have long been a favourite flavour combo of mine and paired with a crunchy coconut coating and a sweet, spicy Thai Sweet Chili Sauce, these are delicious! This recipe for Coconut Crusted Tofu with Sweet Chili Sauce is a tasty way to add a plant-based meal to your diet.

So that’s going to wrap it up for this exceptional food coconut crusted tofu & veggies on rice recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!