Crispy Coconut Tofu Bowl

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Crispy Coconut Tofu Bowl has crispy baked coconut-crusted tofu triangles, rice, roasted zucchini, and edamame. With a super simple sweet and slightly spicy coconut milk sauce.

This dish definitely has a tropical feel with coconut-crusted tofu and coconut milk sauce. We just got back from visiting family in Florida and I’m obsessed with coconut so I had to make this dish! One of my daughter’s favorite things to eat is tofu so I buy it often. Though, she prefers it uncooked and plain, which is really weird. I prefer tofu crispy and I love coconut so this is right up my alley. Plus, I have to bring a little bit of tropical to snowy Colorado. It snowed about a foot while we were gone which I was happy to miss.

And yes, you can get coconut crusted tofu that is actually crispy just by baking it.

Everything you need to know about Tofu

What is Tofu?

Tofu is made from soybeans. The soybeans are ground in water, heated, and coagulated (helps turn it from a liquid to a solid) with minerals. This forms curds that are then pressed into a block. Tofu is a high-protein, low-fat food. It is also high in calcium and iron. Tofu is a plant-based protein like beans and lentils, yet is lower in carbohydrates.

Types of Tofu

• Silken tofu- good for smoothies, desserts, and soups.
• Firm tofu- breaks apart easily so it is a good replacement for ground meat and eggs.
• Extra-firm tofu- holds it’s shape well so it’s good for cubes, slices, triangles, strips, etc.
• Prepared tofu- usually marinated or flavored and sometimes sliced, cubed or crumbled. It can come prebaked and is a quick and easy meal option.

Tips for Cooking with Tofu

1. Marinating tofu. Marinating tofu is a great option because it will soak up flavorful marinades like a sponge. Similar to meat, the longer you leave the tofu to marinate, the more flavorful it will become.
2. Pressing tofu. Firm and extra-firm tofu have high water content which makes it necessary to drain and press it before preparing it. To press, first remove tofu from the packaging. Place on a plate in between paper towels or a tea towel. Place a heavy object on the top; such as a cast iron pan, or a plate with heavy books or cans. You can press it for 15 minutes or leave it to press for a couple of hours.

Tofu Storage

To store opened but uncooked tofu place in an airtight container in the refrigerator to keep it fresh for 3-4 days. Before storing cover the tofu with clean water. It may last longer if you change the water daily.

Tofu can also be frozen. It can be frozen in the package until ready to use. Just allow 2-3 hours to thaw before using. It can also be cut into cubes, strips, triangles, etc. Cut tofu then place in the freezer on a cookie sheet in a single layer until frozen. Then transfer to a Ziploc bag and store it in the freezer until ready to use. Tofu will last up to 3 months in the freezer.

Note: freezing the tofu may change the texture and color of the tofu.

How to Cook Coconut Crusted Tofu

After pressing the tofu.

1. Cut the tofu. Cut tofu into 1-inch slabs. Then cut the rectangular slabs in half, then the halves diagonally to make triangles (as pictured above). You should get 4 triangles per slab.
2. Dip the tofu. Using 3 separate small bowls, place flour in one bowl. Place ⅓ cup of coconut milk in the second bowl. Place panko crumbs and coconut flakes in the third bowl. Dip each tofu triangle first into the flour, then dip it into the coconut milk, then the panko and coconut mixture (pictured below). Make sure each piece is fully coated on all sides. Place on the lined cookie sheet. Repeat until all tofu triangles are coated.
3. Spray and bake tofu. Spray the tops of the tofu with nonstick cooking spray. Bake approximately 30 minutes until golden.

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Cook the Zucchini

While the tofu is baking, cut zucchini into 1″ round slices. Place zucchini rounds on a medium cookie sheet. Drizzle with oil then salt and pepper. Bake 10 minutes, flip zucchini then bake an additional 10 minutes or until tender.

Coconut Milk Sauce

The sauce is made up of coconut milk, lime juice, coconut sugar, and chili paste. Whisk all ingredients together to make a quick and flavorful sauce. If the coconut milk is chunky you can heat the sauce in a small saucepan and whisk until smooth. The sauce is thin and can be used as a dip for your tofu or poured into the bowl for a burst of flavor. The sweet, tangy, and slightly spicy flavor pairs perfectly with this rice bowl.

Store leftover sauce in an airtight container in the refrigerator for 3-4 days.

Assemble Crispy Coconut Tofu Bowl

Assemble your rice bowls by first placing the desired amount of cooked rice into a bowl. Then add the zucchini, edamame, and tofu. Top with sauce if desired or serve on the side.

Is Pressing Tofu Necessary?

Pressing the tofu prior to baking is the key to crispy tofu. Tofu is packaged in water and needs that excess water to be drained out of the tofu for crispy coconut crusted tofu.

How to Store Leftover Coconut Crusted Tofu Bowls

Store in an airtight container in the refrigerator for 3-4 days.

How to Reheat Tofu

Leftover tofu can be reheated at 350 degrees F. Bake on a cookie sheet for approximately 10 minutes or until hot and crispy.

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More Tofu Recipes

• Udon Noodles with Tofu

Other Recipes to Try

• Thai Coconut Salad with Peanut Mango Dressing
• Israeli Couscous Salad
• Mango Quinoa Salad