Description
Crispy Coconut Crusted Tofu Bowl is the kind of meal that makes healthy eating feel exciting, colorful, and seriously satisfying. Golden tofu with a crunchy coconut coating sits over fluffy rice with crisp cabbage, carrots, cucumber, and edamame for a fresh and filling bowl that works beautifully as an easy dinner, quick lunch, healthy snack-style meal prep, or one of those go-to food ideas you keep coming back to. Every bite has texture, flavor, and balance, with sweet chili sauce and sriracha bringing just the right finish.
Ingredients
14 ounces extra-firm tofu
1 cup panko breadcrumbs
3/4 cup unsweetened shredded coconut
1/4 cup cornstarch
2 large eggs
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons neutral oil, plus more for cooking
2 cups cooked jasmine rice
2 cups shredded cabbage
1 cup shredded carrots
1 cup shelled edamame
1/2 cucumber, sliced
2 green onions, sliced
1 tablespoon sesame seeds
2 tablespoons sweet chili sauce
1 tablespoon sriracha
Instructions
1. Press the tofu for 20 to 30 minutes, then cut it into bite-sized cubes or thick rectangles.
2. In one bowl, add cornstarch, salt, and black pepper. In a second bowl, beat the eggs. In a third bowl, mix panko breadcrumbs, shredded coconut, and garlic powder.
3. Coat each tofu piece in the cornstarch mixture, then dip into the eggs, then press into the coconut-panko mixture until well coated.
4. Heat oil in a skillet over medium heat and cook the tofu pieces for 2 to 3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate.
5. Divide the cooked jasmine rice between serving bowls.
6. Arrange the shredded cabbage, shredded carrots, edamame, and cucumber around the rice.
7. Add the crispy tofu to the center of each bowl.
8. Drizzle with sweet chili sauce and sriracha.
9. Finish with green onions and sesame seeds, then serve immediately.
Notes
For the crispiest tofu, make sure you press out as much moisture as possible before breading.
If you want to meal prep this bowl, store the tofu separately and reheat it in the oven or air fryer so it stays crunchy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 8g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 93mg
Keywords: crispy coconut crusted tofu bowl, tofu bowl, easy dinner, quick lunch, healthy snack, meal prep bowl, rice bowl, vegetable bowl, crispy tofu recipe, food ideas