Crispy Coconut Crusted Tofu with Stir Fry Vegetables

Crispy Coconut Crusted Tofu with Stir Fry Vegetables

serves 2 cooks in 15 difficulty two



The Ingredients


14 oz extra firm tofu

1/4 cup soy sauce

1/4 cup agave

Juice of 1 lime

2 Tbsp gluten-free flour

2 Tbsp cornstarch

1/4 tsp baking powder

3 Tbsp cold water

1/2 cup gluten-free breadcrumbs

3/4 cup shredded unsweetened coconut flakes

¼ cup melted coconut oil


3 tsp soy sauce

1 tsp agave

1 tsp mirin

1/2 tsp Sriracha

1/2 tsp lime juice

1/4 tsp Chinese five-spice

1 red bell pepper

1 yellow bell pepper

2 cups broccoli florets

1/2 red onion, sliced


Using paper towels, press tofu block to remove as much water as possible. Cut the tofu into ½-inch pieces and press again to remove more water.

Add soy sauce, agave, and lime juice to a ziplock bag. Place tofu in the bag and seal. Move around the tofu pieces gently to make sure they are coated well. Marinade in the refrigerator for 2 hours.

In a small bowl, stir together flour, baking powder and water. Set aside.

In a separate small bowl, stir together panko and coconut.

Heat vegetable oil over medium-high heat in a medium skillet.

Working in batches, dredge the tofu pieces in the cornstarch mixture, then in the panko coconut mixture, and add to the skillet. Brown on all sides, approximately 5 minutes in total. Remove from pan to a paper towel-lined plate to drain.  Set aside and keep warm.

In a small bowl, stir together the soy sauce, agave, mirin, Sriracha, lime juice and Chinese five-spice. Set aside.

In a large nonstick skillet or wok, stir fry vegetables over medium-high heat. Once the vegetables are crisp-tender, approximately 3 to 5 minutes, add the sauce to the skillet. Toss to coat the vegetables and cook until everything is warmed through well.

Serve crispy coconut crusted tofu pieces with stir fry vegetables.

Leave a Reply