Crispy Coconut Tofu Bowls with peanut sauce
Coconut is an ideal plus-one to any breading party. It adds texture, flavour (hello toasty goodness) and colour. And in this case, with tofu and peanut sauce, it’s undeniably delicious. This is the dish you make when you want to wow a vegetarian and a meat-eater simultaneously.
Ingredients
1 block extra firm tofu
⅓ cup panko bread crumbs
⅓ cup shredded, unsweetened coconut
⅓ cup white sesame seeds
3 tbsp cornstarch
½ cup soy milk
¼ cup smooth, natural peanut butter
¼ cup soy sauce
1 tbsp sambal (or sriracha)
1 tsp sesame oil
2 tbsp maple syrup
1 tbsp rice vinegar
Salt
Serve with: cooked jasmine rice and steamed broccoli
Optional garnish: cilantro, salted peanuts and lime
Instructions:
Do ahead: Wrap tofu in a clean dish cloth and rest a heavy can on top to pull out extra moisture. Let it sit for 30 minutes, or as much time as you have!
Preheat the oven to 425 F.
Meanwhile, prepare your tofu for the oven! Start by cutting the dried tofu into roughly even strips. Next, set up your dredging station: combine coconut, sesame seeds and panko in a shallow bowl and season with a generous pinch of salt. Set up another bowl for your oat milk and a third for your corn starch. Dip each tofu stick first in corn starch (you only need a light coating), then in soy milk and finally in the coconut mixture, taking time to press on the mixture so it gets a thick, even layer.
Place the strips on a parchment-lined baking sheet and drizzle generously with a neutral oil (I’m using canola!).
By now the oven should be heated. Bake for 15 minutes, remove, flip and continue baking for another 15 minutes, or until golden brown and crispy.
While the tofu bakes, make the peanut sauce! In a medium bowl, add peanut butter, soy sauce, sambal, sesame oil, maple syrup and rice vinegar. Whisk until smooth.
Serve with jasmine rice and steamed broccoli. Finish with chopped salted peanuts, fresh cilantro and a squeeze of lime.
Tag me if you make it @stefsdinnerdate on Instagram and TikTok <3