Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, coconut crusted tofu & veggies on rice. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut Crusted Tofu & Veggies on Rice is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Coconut Crusted Tofu & Veggies on Rice is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have coconut crusted tofu & veggies on rice using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
- Prepare firm tofu
- Make ready panko breadcrumbs
- Take desiccated coconut
- Make ready flour
- Make ready corn flour (corn starch)
- Prepare water
- Get Pak Choi
- Get sweet potato
- Take garlic
- Make ready rice (I use sushi rice!)
- Make ready avocado
- Prepare spring onions
- Prepare Olive oil
- Get Salt and pepper
- Take Soy sauce & sriracha
Instructions to make Coconut Crusted Tofu & Veggies on Rice:
- 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.
- 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.
- 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.
- 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.
- 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).
- Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny.
- Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown.
- 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!
So that is going to wrap this up with this special food coconut crusted tofu & veggies on rice recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
