Coconut is my favourite plus-one to bring to a breading party. It adds texture, flavour (hello, toasty goodness!) and colour. And in this case, with tofu and peanut sauce, it’s undeniably delicious. It’s the dish I make when I want to wow a vegetarian and a meat-eater simultaneously.
Equipment
Here’s everything you need to make tofu bowls at home:
- chef’s knife
- cutting board
- 3 small bowls or trays for dredging
- parchment paper
- baking sheet
- tongs
- medium bowl
Note: the full ingredients list and recipe instructions can be found below!
Cooking Tips
- Use plant milk instead of egg for breading. I wanted this recipe to be vegan and vegetarian for all my plant-based friends, so I swapped the egg for oat milk in my dredging station and it worked like a charm. This is also a great little hack for when you think you have eggs in the fridge…but don’t! If oat milk isn’t your vibe, just about any milk will work.
- Use a generous amount of oil when baking! The oil will encourage browning and ensure you get a crispy exterior without the trouble of frying. If you have cooking oil in a spray can, this would be a great place to use it.
- Storing peanut sauce. This peanut sauce is seriously delicious. If you have any leftover, store it in an air-tight container in the fridge for up to a week. It also goes great on noodles for a quick 15-minute meal.
- Serve it with… steamed broccoli and jasmine rice then top it with chopped peanuts and cilantro to complete the bowl.
How to make the crispiest tofu
The key to oven-baked crispy tofu is removing moisture before cooking. To do that, wrap your tofu in a clean kitchen towel and rest a heavy object on top for 30 minutes before you plan on cooking. The weight will push out moisture and the towel will absorb it, leaving you with an oven-ready product. If you’re not sure what weight to use, try filling a large pan with cans, or a couple of cookbooks! When you’re ready to bake, avoid crowding the tofu on the pan and coat it with a generous amount of oil. These extra steps will help make your tofu extra crispy and delicious.
Why is my tofu bland?
Similar to meat, tofu needs to be seasoned. If you’re seasoning at every step of the cooking process your tofu will be packed with flavour. For this recipe, it’s especially important to seasoning generously at the dredging stage (this is when you’re coating the tofu in panko, sesame and coconut). Make sure each step of the dredge has a nice big pinch of salt and you won’t be disappointed!
Crispy Coconut Tofu Bowls with peanut sauce
2-4
servings40
minutesIngredients
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
Directions
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 (season again with salt) and a third for your corn starch (season one more time!). 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.