Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, coconut crusted tofu & veggies on rice. It is one of my favorites. 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 on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Coconut Crusted Tofu & Veggies on Rice is something that I’ve loved my whole life. They’re nice and they look wonderful.
I'm not typically one to indulge in fried foods, but this Coconut Crusted Tofu with Sweet Chili Sauce is too good to pass up. My trick: I keep my portion size small and load the rest of my plate with veggies. Elevate simple baked tofu with this crispy coconut crusted tofu recipe that can be made in the oven or air fryer!
To get started with this particular recipe, we must prepare a few ingredients. You can have coconut crusted tofu & veggies on rice using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
- Get 1 pack firm tofu
- Prepare 1 cup panko breadcrumbs
- Take 1/2 Cup desiccated coconut
- Prepare 1/4 Cup flour
- Take 1/4 Cup corn flour (corn starch)
- Make ready 2 tbsp water
- Get 1 pack Pak Choi
- Prepare 1 sweet potato
- Take 2 Cloves garlic
- Prepare 1 pack rice (I use sushi rice!)
- Take 1 avocado
- Get 2 spring onions
- Make ready Olive oil
- Prepare Salt and pepper
- Take to taste Soy sauce & sriracha
Start with a simple marinade then add a tasty crunchy crust. Great for salads, appetizer and more! Coat tofu slices with flour mixture, almond milk and coconut. Crispy Coconut Crusted Tofu. with sugar snap peas.
Steps 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!
Nobody does crispy tofu better; we've crusted the delicate veggie delight a thousand different ways, but this is the best by a hot mile. The tofu does not taste like coconut at all. You might as well just bread it with flour. This was one of our favorite dishes this thanksgiving! Not necessarily the lowest calorie option on.
So that’s going to wrap this up for this special food coconut crusted tofu & veggies on rice recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
