Coconut-Crispy Tofu: A Deliciously Easy Recipe for Veganuary

With its crunchy, golden-brown coating and a hint of tropical sweetness, this dish is bound to be a favourite whether you're a long-time vegan or just giving plant-based eating a try.

Why You’ll Love This Recipe

• Crispy Perfection: The combination of shredded coconut and panko breadcrumbs creates an irresistible crunch.

• Protein-Packed: Tofu is a fantastic source of plant-based protein, making this dish both nutritious and delicious.

• Easy to Make: This recipe requires minimal ingredients and effort, yet delivers maximum flavor.

• Versatile: Serve it with a dipping sauce, over rice, or in tacos for a tropical twist.

Ingredients:

• 1 block firm or extra-firm tofu, pressed and cut into cubes or strips

• 1/2 cup unsweetened shredded coconut

• 1/2 cup panko breadcrumbs (or gluten-free alternative)

• 1/4 cup corn-starch

• 1/3 cup coconut milk (or any plant-based milk)

• 1 tbsp soy sauce or tamari (for gluten-free version)

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2 tbsp coconut oil (for frying) or cooking spray (for baking)

Instructions:

1. Prepare the Tofu: Press the tofu for at least 15 minutes to remove excess moisture. Cut it into cubes or strips.

2. Set Up Your Coating Stations: In one bowl, mix corn-starch, garlic powder, paprika, salt, and pepper. In another bowl, whisk together the coconut milk and soy sauce. In a third bowl, combine the shredded coconut and panko breadcrumbs.

3. Coat the Tofu: Dredge each tofu piece in the corn-starch mixture, dip it into the coconut milk mixture, and then coat it in the coconut-panko mixture, pressing gently to adhere.

4. Cooking Options:

   • Frying: Heat coconut oil in a pan over medium heat. Fry the tofu for 2-3 minutes on each side until golden brown and crispy.

   • Baking: Preheat oven to 400°F (200°C). Arrange coated tofu on a lined baking sheet, spray lightly with cooking spray, and bake for 20-25 minutes, flipping halfway through.

   • Air-Frying: Cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

5. Serve & Enjoy: Pair with sweet chili sauce, peanut sauce, or a squeeze of lime. Serve over rice, in a salad, or in tacos for a delightful meal.

Tips for the Best Coconut-Crispy Tofu

• Press the tofu well to achieve maximum crispiness.

• Don’t skip the corn-starch step—it helps the coating stick and adds extra crunch.

• For extra flavour, marinate the tofu in soy sauce, lime juice, and a touch of maple syrup before coating.

Additions:

Why not try some of the best local products to create the best additions to this crispy tofu?

• Gourmet, spicy chilli oil made in the heart of Norfolk from Chilli Willy's 
• Some crusty bread from Bread Source 
• Topped with fresh spring onions from McCarthy's