Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, coconut crusted tofu & veggies on rice. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Coconut Crusted Tofu is light, crispy and easy to make in the oven or air fryer! Delicious in salads, grain bowls or right off the pan with sweet chili dip. Coat each piece of tofu in batter, followed by the panko/coconut mixture.
Coconut Crusted Tofu & Veggies on Rice is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Coconut Crusted Tofu & Veggies on Rice is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut crusted tofu & veggies on rice using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
- Make ready 1 pack firm tofu
- Prepare 1 cup panko breadcrumbs
- Take 1/2 Cup desiccated coconut
- Make ready 1/4 Cup flour
- Prepare 1/4 Cup corn flour (corn starch)
- Take 2 tbsp water
- Make ready 1 pack Pak Choi
- Prepare 1 sweet potato
- Get 2 Cloves garlic
- Prepare 1 pack rice (I use sushi rice!)
- Get 1 avocado
- Take 2 spring onions
- Get Olive oil
- Make ready Salt and pepper
- Get to taste Soy sauce & sriracha
When you eat it you will be fascinated by the taste. Place canola oil in a large non-stick pan over medium heat. Combine flour and ½ cup water in another mixing bowl. Combine coconut and panko in a third mixing bowl.
Steps to make Coconut Crusted Tofu & Veggies on Rice:
- Start by pressing your tofu. Drain the liquid and wrap in a tea towel. Place a heavy object on top and let sit for about 15 minutes while you prep the veggies.
- Preheat oven to 200C. Peel sweet potato and cut in round slices. Drizzle with olive oil, salt and pepper and roast for about 20 minutes.
- Cut bottom bit off of pak choi. Wash and then place in pan drizzled with olive oil and salt and pepper. Mince garlic and put in pan. Set aside to cook after.
- Cut tofu in 1 inch pieces. Mix flour, corn flour and water in a bowl. The consistency should be slightly thicker than a pancake batter. Add more water if necessary. Mix the coconut and panko breadcrumbs in a second bowl.
- Dip the tofu in the flour mixture then cover in the coconut mixture. Once completed, heat a pan with oil on medium high (enough oil to cover whole bottom of pan- you don’t need to deep fry).
- Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny.
- Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown.
- Prep rice, and then place sweet potato, pak choi, and tofu on top. Can add avocado and spring onions if desired. Drizzle with sriracha and soy sauce to taste!
Dip tofu slices in flour-water mixture, coating completely and letting excess drip off. While oil heats, combine tempura mix and ½ cup water in another mixing bowl until smooth. Stir in crushed crackers and coconut until batter has the consistency of oatmeal. Put the coconut flour on a plate or in a bowl and stir in the salt and pepper so it is evenly distributed. Open the packet of tofu and drain off the liquid but don't dry the tofu.
So that is going to wrap it up with this special food coconut crusted tofu & veggies on rice recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
