Crispy Coconut Crusted Tofu Bowl Recipe
This Crispy Coconut Crusted Tofu Bowl is a crave-worthy mix of textures and bold flavor, featuring golden, crunchy tofu coated in toasted coconut. Paired with fresh veggies, fluffy rice, and a drizzle of creamy or tangy sauce, it delivers the perfect balance of savory, lightly sweet, and satisfying. It’s a vibrant, plant-based bowl that feels hearty, nourishing, and anything but boring.
Ingredients
For the Coconut Crusted Tofu
- 1 14-ounce block extra-firm tofu, pressed and cut into cubes or slabs
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil or avocado oil
For the Bowl Base
- 2 cups cooked jasmine rice or brown rice
- Quinoa or cauliflower rice also work well.
Vegetables (mix and match)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- ½ cup red cabbage thinly sliced
- ½ avocado sliced
- Green onions or cilantro for garnish
Optional Sauce
- ¼ cup coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon lime juice
- 1 teaspoon maple syrup
- ½ teaspoon sriracha optional
Instructions
1. Press and Prep the Tofu
- Wrap the tofu in a clean kitchen towel and place something heavy on top. Let it press for at least 15 minutes, then cut into bite-sized cubes or rectangular strips.
2. Season the Tofu
- Place tofu in a bowl and toss gently with cornstarch, salt, and pepper until evenly coated.
3. Make the Coconut Coating
- In a shallow bowl, mix shredded coconut, panko breadcrumbs, garlic powder, and smoked paprika.
4. Coat the Tofu
- Add the tofu to the coconut mixture, pressing gently so the coating sticks well to all sides.
5. Cook Until Crispy
- Oven method: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
- Pan method: Heat oil in a skillet over medium heat and cook tofu on all sides until golden and crisp.
6. Prepare the Sauce
- Whisk all sauce ingredients together until smooth.
7. Assemble the Bowls
- Divide rice among bowls. Top with crispy tofu, vegetables, and drizzle with sauce. Garnish and serve immediately.
Video
Notes
📝 Notes
- Use extra-firm tofu and press it well to remove excess moisture.
- Unsweetened shredded coconut works best for a savory, crispy coating.
- Panko breadcrumbs add extra crunch to the coconut crust.
- Bake or air-fry for a lighter option, or pan-fry for maximum crispiness.
- Season the tofu generously before coating for bold flavor.
- Serve with rice, quinoa, or greens to make it a complete bowl.
- Store leftover tofu separately and reheat in the oven or air fryer.
🍽️ Nutrition Facts (Per Serving)
Calories: 420 kcal,Carbohydrates: 38 g,
Fiber: 6 g,
Sugars: 6 g,
Protein: 20 g,
Fat: 24 g,
Saturated Fat: 12 g,
Cholesterol: 0 mg,
Sodium: 540 mg,
Potassium: 520 mg,
Calcium: 260 mg,
Iron: 3.8 mg