Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut crusted tofu & veggies on rice. One of my favorites food recipes. This time, I will 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! Like, tofu with a crispy coconut crust.
Coconut Crusted Tofu & Veggies on Rice is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Coconut Crusted Tofu & Veggies on Rice is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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
- Take panko breadcrumbs
- Prepare desiccated coconut
- Get flour
- Take corn flour (corn starch)
- Get water
- Get Pak Choi
- Take sweet potato
- Make ready garlic
- Make ready rice (I use sushi rice!)
- Prepare avocado
- Make ready spring onions
- Take Olive oil
- Get Salt and pepper
- Prepare Soy sauce & sriracha
Great for salads, appetizer and more! Crispy Coconut Crusted Tofu. with sugar snap peas. 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. Mix coconut, flour and cornstarch in a shallow dish.
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. Mix coconut, flour and cornstarch in a shallow dish. Coat tofu slices with flour mixture, almond milk and coconut. Turmeric, garlic and coconut milk have long been a favourite flavour combo of mine and paired with a crunchy coconut coating and a sweet, spicy Thai Sweet Chili Sauce, these are delicious! 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 this up with this special food coconut crusted tofu & veggies on rice recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!
