Easiest Way to Make Coconut Crusted Tofu & Veggies on Rice in 26 Minutes for Beginners

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut crusted tofu & veggies on rice. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Coconut Crusted Tofu & Veggies on Rice is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook 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:

1. Take 1 pack firm tofu
2. Make ready 1 cup panko breadcrumbs
3. Prepare 1/2 Cup desiccated coconut
4. Prepare 1/4 Cup flour
5. Get 1/4 Cup corn flour (corn starch)
6. Make ready 2 tbsp water
7. Prepare 1 pack Pak Choi
8. Prepare 1 sweet potato
9. Get 2 Cloves garlic
10. Prepare 1 pack rice (I use sushi rice!)
11. Get 1 avocado
12. Take 2 spring onions
13. Take Olive oil
14. Prepare Salt and pepper
15. Prepare 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. Fry the tofu in one pan and in another pan toast coconut.

Steps to make Coconut Crusted Tofu & Veggies on Rice:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny.
7. Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown.
8. 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!

Plate tofu salsa then sprinkle toasted coconut on. This was one of our favorite dishes this thanksgiving! Not necessarily the lowest calorie option on. These Coconut Crusted Tofu and Pineapple Bites were inspired by two completely different sources - Soni's Food's Coconut Crusted Tofu with Spicy Mango and Cucumber Topping and this very cool. This recipe for Coconut Crusted Tofu with Sweet Chili Sauce is a tasty way to add a plant-based meal to your diet.

So that is going to wrap it up for this exceptional food coconut crusted tofu & veggies on rice recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!