Crispy Coconut Crusted Tofu Bowl Recipe
This coconut crusted tofu bowl is a crispy, flavorful, and satisfying plant-based meal made with golden coconut-coated tofu, fresh vegetables, and a customizable grain base.Easy enough for weeknight dinners yet impressive enough for guests, it’s a versatile recipe that works beautifully for meal prep and encourages creativity with sauces and toppings.
Ingredients
Coconut Crusted Tofu
- 14 oz extra-firm tofu pressed
- ⅓ cup unsweetened shredded coconut
- ⅓ cup panko breadcrumbs
- ⅓ cup plant-based milk
- 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
Bowl Components
- 2 cups cooked rice white, brown, or jasmine
- 1 cup shredded cabbage or coleslaw mix
- ½ cup shredded carrots
- ½ cup sliced cucumber
- ½ cup shelled edamame
Optional Sauce & Garnish
- ¼ cup sweet chili sauce or peanut sauce
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
- Lime wedges for serving
Instructions
Press the tofu
- Wrap the tofu in a clean kitchen towel and press for 20–30 minutes to remove excess moisture.
Prepare the oven or air fryer
- Preheat oven to 400°F (200°C) or air fryer to 375°F.
Cut the tofu
- Slice tofu into 1-inch cubes or rectangular slabs.
Make the batter
- In a bowl, whisk together the plant-based milk, cornstarch, salt, and black pepper.
Prepare the coating
- In a separate bowl, mix the shredded coconut and panko breadcrumbs.
Coat the tofu
- Dip each tofu piece into the batter, then press into the coconut mixture until fully coated.
Cook the tofu
- Oven: Place tofu on a lined baking sheet and bake for 25–30 minutes, flipping halfway.
- Air Fryer: Cook for 12–15 minutes, shaking halfway through.
Assemble the bowls
- Divide rice between bowls, top with coconut crusted tofu, vegetables, and edamame.
Add sauce and garnish
- Drizzle with sauce and finish with green onions, sesame seeds, and lime juice.