Crispy Coconut-Crusted Tofu Bowl Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
2 Servings
two tofu bowls
Ingredients
  • 1 (16-ounce) package super-firm tofu
  • ¾ cup shredded coconut or coconut flakes
  • 1 cup panko breadcrumbs
  • 2 tablespoons sesame seeds
  • ¾ cup coconut milk
  • ¼ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup marmalade
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon sriracha
  • 3 carrots
  • 2 cups cooked rice
  • 2 cups shelled edamame
  • 1 ½ cups chopped mango
  • 3 chopped green onions
Directions
  1. Preheat the oven to 400 F.
  2. Cut the tofu into 1-inch cubes.
  3. Put the coconut into a small food processor or spice grinder and pulse to a crumb-like texture.
  4. In a shallow bowl mix together the panko, sesame seeds, and ground coconut.
  5. In a shallow bowl combine the coconut milk, flour, cornstarch, baking powder, and salt to form a batter.
  6. Add the tofu to the bowl with the batter and toss to coat.
  7. Using tongs remove a piece of tofu from the batter bowl and toss in the panko and coconut mixture. Repeat with each piece of tofu.
  8. Place the battered tofu onto a baking sheet and cook for 30 minutes, turning each piece over halfway.
  9. To make the sauce, combine the marmalade, soy sauce, lime juice, and sriracha.
  10. Using a vegetable peeler, make the carrot ribbons.
  11. Assemble the bowls by layering in some rice, shelled edamame, carrot ribbons, mango, and cooked tofu.
  12. Top with green onions and serve with the sauce.