Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut crusted tofu & veggies on rice. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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!
Coconut Crusted Tofu & Veggies on Rice is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Coconut Crusted Tofu & Veggies on Rice is something that I have loved my entire life.
To begin with this 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:
- Take firm tofu
- Make ready panko breadcrumbs
- Take desiccated coconut
- Make ready flour
- Take corn flour (corn starch)
- Get water
- Take Pak Choi
- Make ready sweet potato
- Prepare garlic
- Prepare rice (I use sushi rice!)
- Take avocado
- Take spring onions
- Prepare Olive oil
- Get Salt and pepper
- Prepare 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.
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!
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 is going to wrap this up with this exceptional food coconut crusted tofu & veggies on rice recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
