Crispy Coconut Tofu Stir Fry (Printable version)
Golden coconut tofu with vibrant stir-fried vegetables and tangy soy-ginger sauce.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 3 tablespoons cornstarch
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 cup unsweetened shredded coconut
06 - 1/2 cup panko breadcrumbs
07 - 3 tablespoons coconut milk or other plant milk
08 - 2 tablespoons 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 tablespoons vegetable oil
→ Sauce
16 - 2 tablespoons soy sauce or tamari for gluten-free
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon maple syrup or agave nectar
19 - 1 teaspoon grated fresh ginger
20 - 1 clove garlic, minced
21 - 1 teaspoon toasted sesame oil
→ To Serve
22 - Steamed jasmine or brown rice, optional
23 - Fresh cilantro, chopped
24 - Lime wedges
# Directions:
01 - Press tofu to remove excess moisture, then cut into 3/4-inch cubes.
02 - Place cornstarch, salt, and pepper in one shallow bowl; coconut milk in a second; and shredded coconut mixed with panko breadcrumbs in a third.
03 - Dredge tofu cubes first in the cornstarch mixture, then dip into coconut milk, and coat thoroughly with the coconut-panko mixture.
04 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Fry tofu in batches until golden and crisp, approximately 2 to 3 minutes per side. Transfer to paper towels to drain.
05 - In a wok or large skillet, heat 2 tablespoons vegetable oil over high heat. Stir-fry carrots and broccoli for 2 minutes. Add bell peppers and sugar snap peas, cooking an additional 2 to 3 minutes until vegetables are tender yet vibrant.
06 - Whisk soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sesame oil. Pour over vegetables and toss to coat evenly. Stir in spring onions and cook for 1 more minute. Remove from heat.
07 - Plate stir-fried vegetables topped with crispy coconut tofu. Garnish with chopped cilantro and lime wedges. Serve with steamed rice if desired.
# Expert advice:
01 -
- The coconut crust gets genuinely crispy and golden, creating a satisfying crunch that makes tofu actually exciting to eat.
- The whole thing comes together in under an hour, and most of that is just chopping and letting oil heat.
- The soy-ginger sauce ties everything together so seamlessly that even tofu skeptics will ask for seconds.
- It's naturally vegan but tastes indulgent enough that you won't miss anything.
02 -
- Pressing your tofu is not optional—I learned this the hard way when I got impatient once and ended up with tofu that steamed instead of fried.
- Don't let your oil temperature drop when frying; if the first batch loses its sizzle, wait for the oil to heat back up before the next batch.
- The vegetables need high heat and constant movement; low heat makes them soggy and sad instead of vibrant and crisp.
03 -
- If you want extra depth of flavor, marinate your tofu cubes in soy sauce and ginger for 30 minutes before breading—it won't change the crispy texture but it adds a subtle richness to every bite.
- Keep your breading components dry and your hands relatively dry between coatings; wet hands make the coating clump instead of cling.