Crispy Coconut Tofu Stir Fry (Printable)
Golden coconut tofu with colorful stir-fried vegetables in a tangy soy-ginger sauce, packed with texture and flavor.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 3 tbsp cornstarch
03 - 1 tsp sea salt
04 - ½ tsp ground black pepper
05 - ½ cup unsweetened shredded coconut
06 - ½ cup panko breadcrumbs
07 - 3 tbsp coconut milk or plant-based milk
08 - 2 tbsp vegetable oil for frying
→ Stir Fry Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small broccoli crown, cut into florets
12 - 1 medium carrot, thinly sliced
13 - 3.5 oz sugar snap peas, trimmed
14 - 2 spring onions, sliced
15 - 2 tbsp vegetable oil
→ Sauce
16 - 2 tbsp soy sauce or tamari for gluten-free
17 - 1 tbsp rice vinegar
18 - 1 tbsp maple syrup or agave nectar
19 - 1 tsp grated fresh ginger
20 - 1 clove garlic, minced
21 - 1 tsp toasted sesame oil
→ To Serve
22 - Steamed jasmine or brown rice (optional)
23 - Fresh cilantro, chopped
24 - Lime wedges
# How-To Steps:
01 - Press tofu to remove excess moisture, then cut into ¾ inch cubes.
02 - Place cornstarch mixed with salt and pepper in a shallow bowl. Pour coconut milk into a second bowl. Combine shredded coconut and panko breadcrumbs in a third bowl.
03 - Dredge tofu cubes first in cornstarch mixture, then dip in coconut milk, and finally coat evenly with the coconut-panko mixture.
04 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Fry tofu in batches until golden brown and crispy on all sides, about 2 to 3 minutes per side. Transfer to paper towels to drain excess oil.
05 - Heat remaining 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add sliced carrot and broccoli florets; stir-fry for 2 minutes. Add sliced bell peppers and sugar snap peas; cook for 2 to 3 minutes until vegetables are tender-crisp and vibrant.
06 - Whisk together soy sauce, rice vinegar, maple syrup, fresh ginger, garlic, and toasted sesame oil. Pour over vegetables and toss to coat evenly. Stir in spring onions, cook for 1 minute more, then remove from heat.
07 - Place stir-fried vegetables on plates and top with crispy coconut tofu. Garnish with chopped cilantro and lime wedges. Optionally serve with steamed jasmine or brown rice.
# Expert Suggestions:
01 -
- The tofu gets genuinely crispy and golden, not soft or soggy—that contrast with the tender vegetables is addictive.
- It comes together faster than ordering takeout, yet tastes like you spent hours on it.
- The coconut crust stays crunchy even when you toss it with the warm sauce, which honestly surprised me the first time.
02 -
- If your tofu doesn't fry up golden, the oil wasn't hot enough or you didn't press it well—both are fixable, but temperature matters more than you'd think.
- Don't stir-fry your vegetables too far in advance; they'll release water and get soft instead of staying snappy and colorful.
03 -
- Marinate your tofu cubes in soy sauce and ginger for 30 minutes before breading—it gives the inside flavor you can taste even through the crispy outside.
- Keep your oil at a steady medium heat; jumping temperature creates an inconsistent crust and more oil absorption than you want.