Crispy Coconut Tofu Stir Fry (Printable)
Crunchy coconut-coated tofu paired with vibrant stir-fried vegetables and a sweet chili finish.
# What You’ll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾ inch cubes
02 - ¼ cup unsweetened coconut milk
03 - 1 tablespoon soy sauce
04 - 1 tablespoon cornstarch
05 - 1 cup unsweetened shredded coconut
06 - ½ cup panko breadcrumbs
07 - 2 tablespoons neutral oil (such as canola or sunflower)
→ Stir Fry Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 2 medium carrots, julienned
11 - 1½ cups sugar snap peas, trimmed
12 - 3.5 oz baby corn, halved lengthwise
13 - 2 spring onions, sliced
14 - 2 tablespoons soy sauce
15 - 1 tablespoon toasted sesame oil
16 - 1 teaspoon fresh ginger, grated
17 - 2 cloves garlic, minced
→ To Serve
18 - 2 tablespoons sweet chili sauce
19 - 1 tablespoon toasted sesame seeds
20 - Fresh cilantro or basil leaves (optional)
21 - Cooked jasmine or basmati rice (optional)
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together coconut milk and 1 tablespoon soy sauce in a shallow bowl. In another bowl, combine cornstarch, shredded coconut, and panko breadcrumbs.
03 - Dip tofu cubes into the coconut milk mixture, then roll in the coconut-panko mixture, pressing gently to adhere the coating.
04 - Arrange coated tofu cubes on the baking sheet, drizzle or spray lightly with oil, then bake for 20 minutes, flipping once halfway through until golden and crispy.
05 - While tofu bakes, heat toasted sesame oil in a large skillet or wok over medium-high heat. Add grated ginger and minced garlic, sauté for 30 seconds until fragrant.
06 - Add bell peppers, carrots, sugar snap peas, and baby corn to the skillet. Stir-fry for 4 to 5 minutes until vegetables are tender-crisp.
07 - Stir in 2 tablespoons soy sauce and sliced spring onions. Toss to combine and cook for an additional minute.
08 - Serve the crispy coconut tofu atop the stir-fried vegetables. Drizzle with sweet chili sauce, sprinkle with toasted sesame seeds, and garnish with fresh herbs. Add cooked rice if desired.
# Expert Advice:
01 -
- The tofu gets properly crispy with a coconut crust that actually stays on, and you don't need a deep fryer to make it happen.
- Stir-fried vegetables cook alongside while the tofu bakes, so you're not juggling three pans at once.
- It tastes like restaurant-quality takeout but costs a fraction of the price and feels homemade in the best way.
02 -
- Don't skip pressing the tofu; I once tried it without and ended up with a soggy, disappointing mess that tasted fine but fell apart when I moved it.
- If your coating keeps sliding off, your tofu probably isn't dry enough, so press it longer, or your coconut milk mixture was too watery—thicker is better.
- Baking works better than pan-frying for this because the tofu cooks evenly on all sides and you don't have to babysit it or worry about oil splattering everywhere.
03 -
- Air-fry the tofu at 200°C for 12–14 minutes if you want extra crunch and less oil overall; it's actually my preferred method now because the results are consistently perfect.
- Make the coating mixture ahead of time and keep it covered in the fridge—you can coat the tofu and let it sit for a few hours, which actually helps the coating stick even better.