Description
Crispy Coconut Crusted Tofu Bowl is a fresh, flavorful dinner made with golden coconut crusted tofu, fluffy rice, crunchy vegetables, creamy sweet chili sauce, and bright lime for an easy tofu bowl recipe that is satisfying, colorful, and perfect for a meatless meal.
Ingredients
14 ounces extra firm tofu
2 tablespoons soy sauce
1/2 cup cornstarch
2 large eggs
1 cup panko breadcrumbs
3/4 cup unsweetened shredded coconut
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons neutral oil
3 cups cooked jasmine rice
1 cup shredded red cabbage
1 cup sliced cucumber
1 large avocado, sliced
1 medium carrot, shredded
2 green onions, sliced
1 tablespoon sesame seeds
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon lime juice
1 teaspoon sriracha
Instructions
1. Drain the tofu, wrap it in towels, and press for 20 minutes to remove excess moisture.
2. Cut the tofu into cubes or thick strips, then toss it gently with the soy sauce.
3. Place the cornstarch in one shallow bowl and the beaten eggs in a second bowl.
4. In a third bowl, mix the panko breadcrumbs, shredded coconut, salt, black pepper, and garlic powder.
5. Coat each piece of tofu in cornstarch, then egg, then the coconut breadcrumb mixture, pressing lightly so the coating sticks.
6. Preheat the oven to 425°F and line a baking sheet with parchment paper.
7. Arrange the coated tofu on the baking sheet, drizzle with oil, and bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.
8. In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and sriracha until smooth.
9. Divide the cooked rice among four bowls.
10. Top each bowl with red cabbage, cucumber, avocado, carrot, and crispy tofu.
11. Drizzle the sauce over the bowls and finish with green onions and sesame seeds.
12. Serve right away while the tofu is still crisp.
Notes
Pressing the tofu well makes a big difference in texture and helps the coating stick better.
For extra crisp tofu, reheat leftovers in the oven or air fryer instead of the microwave.
You can swap jasmine rice for brown rice, quinoa, or cauliflower rice depending on how light or hearty you want the bowl.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 545
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 106mg