Crispy Coconut Crusted Tofu with Sweet Chili Sauce Recipe

Crispy, golden-brown tofu with a tantalizing coconut crust makes this sweet chili sauce recipe a total game-changer for dinner tonight.

The combination of crunchy exterior and tender inside delivers serious flavor magic.

coconut brings a tropical twist that turns ordinary tofu into something extraordinary.

Each bite promises a delightful crunch that will surprise even the most skeptical eater.

The sweet chili sauce adds a perfect balance of heat and sweetness that complements the nutty coconut coating.

Protein-packed and incredibly satisfying, this dish offers a delightful alternative to standard weeknight meals.

Get ready to fall in love with a plant-based recipe that packs a serious punch of flavor and texture.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 2 hours 35 minutes

Calories: 475 kcal

Servings: 5

Coconut Crusted Tofu with Sweet Chili Sauce Ingredient List

• Tofu: Firm protein powerhouse that absorbs flavors wonderfully, choose fresh block with minimal moisture.
• Soy Sauce: Salty umami enhancer that deepens marinade complexity, select low-sodium for balanced taste.
• Coconut Sugar: Natural sweetener with caramel undertones, provides subtle depth to marinade.
• Lime Juice: Bright acidic element that tenderizes and adds zesty freshness.
• Ginger: Aromatic spice that introduces warm, slightly peppery notes to the marinade.

• Flour, Cornstarch: Crispy binding agents that create light, airy exterior.
• Panko Breadcrumbs: Crunchy Japanese-style crumbs offering delicate, flaky texture.
• Shredded Coconut: Tropical, textural element providing nutty crunch and visual appeal.
• Baking Powder: Leavening agent ensuring extra crispy, puffy coating.
• Vegetable Oil: Neutral frying medium for achieving golden, crisp exterior.

• Coconut Milk: Creamy base delivering rich, tropical undertones.
• Pineapple Juice: Sweet-tangy liquid enhancing sauce's complexity.
• Chili Garlic Sauce: Spicy condiment introducing vibrant heat and depth.
• Lime Juice: Bright acidic component balancing sauce's richness.

Kitchen Tools for Coconut Crusted Tofu with Sweet Chili Sauce

• Chef's knife: Sharp blade for precise cutting of tofu and ingredients.
• Cutting board: Sturdy surface for preparing tofu and other components.
• Paper towels: Essential for pressing and draining excess moisture from tofu.
• Shallow dish: Perfect for marinating tofu pieces evenly.
• Mixing bowls: Various sizes for preparing marinade, batter, and coating.
• Measuring cups and spoons: Precise measurements for ingredients.
• Skillet: Ideal for frying tofu to crispy golden perfection.
• Blender or whisk: Smooth blending or mixing of sweet chili sauce.
• Plate with paper towels: Draining excess oil from fried tofu.
• Can opener: To open coconut milk can for sauce preparation.

How to Make Coconut Crusted Tofu with Sweet Chili Sauce

• Tofu Preparation

Remove excess moisture from tofu by wrapping and pressing firmly. Slice into neat rectangular pieces.

• Flavor Infusion

Create a zesty marinade blending tropical and savory elements like soy sauce, coconut sugar, fresh lime, and ginger. Let tofu soak up these delicious notes for several hours in the refrigerator.

• Crispy Coating

Develop a light, airy batter using simple ingredients. Craft a crunchy exterior by mixing panko breadcrumbs with shredded coconut. Carefully dip each tofu piece, ensuring complete coverage.

• Golden Frying

Heat oil in a skillet until it shimmers. Gently place tofu pieces, cooking until they transform into a beautiful golden brown with a crisp exterior. Allow excess oil to drain on absorbent paper.

• Creamy Chili Sauce

Whip together a tangy sauce using coconut cream, tropical fruit juice, and a hint of spicy chili. Blend until silky smooth, creating a vibrant complement to the crispy tofu.

• Final Touch

Plate the tofu, drizzle with the zesty sauce, and add a fresh citrus squeeze. Serve immediately while the coating remains wonderfully crisp.

Tips for Better Crunch in Coconut Crusted Tofu with Sweet Chili Sauce

• Replace panko with crushed rice crackers for an extra crunch that adds unexpected texture and lightness to your tofu.
• Infuse deeper flavors by experimenting with different liquid marinades like teriyaki, bourbon, or orange juice to transform the tofu's taste profile.
• Skip frying and bake the coconut-crusted tofu at 425°F for 25-30 minutes, flipping halfway through, for a healthier cooking method with similar golden results.
• Use gluten-free flour and tamari sauce to make this recipe completely gluten-free without compromising the delicious crispy exterior and rich flavor.
• Adjust the chili garlic sauce quantity to customize heat intensity, ranging from mild for sensitive palates to extra spicy for heat enthusiasts.

Ways to Serve Coconut Crusted Tofu with Sweet Chili Sauce

• Tropical Plating Paradise: Arrange crispy tofu on a vibrant banana leaf or wooden board for an Instagram-worthy presentation that screams island vibes.
• Sidekick Sensations: Pair the coconut crusted tofu with steamed jasmine rice, roasted pineapple chunks, or a bright mixed green salad with citrus vinaigrette for a complete meal experience.
• Garnish Glow-Up: Sprinkle fresh chopped cilantro, sliced green onions, or toasted coconut flakes on top to add color, texture, and an extra burst of tropical flavor that elevates the entire dish.
• Dipping Delight: Serve extra sweet chili sauce in small ramekins on the side, allowing guests to control their sauce intake and explore different sauce-to-tofu ratios for personalized enjoyment.

Best Storage for Coconut Crusted Tofu with Sweet Chili Sauce

• Smart Storage Solutions: Refrigerate leftover tofu in an airtight container for up to 3 days, maintaining crispness by placing a paper towel underneath to absorb moisture.
• Quick Reheat Technique: Restore crispy texture by warming tofu in a preheated oven at 375°F for 8-10 minutes, which helps prevent sogginess from microwave heating.
• Advance Meal Prep: Marinate tofu and prepare batter the night before, reducing day-of cooking time and allowing deeper flavor absorption.
• Freezer-Friendly Strategy: Freeze uncooked marinated tofu slabs in a sealed freezer bag for up to one month, separating layers with parchment paper to prevent sticking.

Crispy Coconut Crusted Tofu

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4.8 from 23 reviews

• Total Time: 2 hours 35 minutes
• Yield: 5 1x

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Description

Coconut crusted tofu with sweet chili sauce offers a crispy, golden delight from Southeast Asian cuisine. Crunchy coconut coating and tangy sauce create perfect harmony for plant-based protein lovers seeking exciting flavor combinations.

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Ingredients

Scale 1x2x3x

• 14 oz (396 g) extra-firm tofu
• ¼ cup vegetable or canola oil, for frying
• ¾ cup shredded coconut (sweetened or unsweetened)
• ½ cup panko breadcrumbs
• ¼ cup soy sauce
• ¼ cup coconut sugar
• ½ cup coconut cream (from a 15-oz can of full-fat coconut milk)
• 2 tbsps whole wheat flour
• 2 tbsps cornstarch
• 2 tbsps pineapple juice
• 2 tsps lime juice
• 1 small lime, juiced
• ½ tbsp fresh ginger, grated
• 1 tsp chili garlic sauce
• ¼ tsp baking powder
• 3 tbsps cold water

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Instructions

1. Tofu Preparation: Remove excess moisture from tofu by wrapping in towels and pressing. Slice into half-inch thick uniform pieces, repeating moisture removal process.
2. Marinade Creation: Blend soy sauce and coconut sugar in a microwave-safe container. Warm briefly, stirring until sugar dissolves. Infuse with lime juice and ginger for enhanced flavor profile.
3. Marinating Process: Immerse tofu slices completely in marinade. Refrigerate for minimum two hours, occasionally rotating pieces. Simultaneously, chill coconut milk can for sauce preparation.
4. Coating Technique: Whisk flour, cornstarch, and leavening agent with cold water to create a smooth batter. Mix panko crumbs with shredded coconut on a wide plate to form crispy coating.
5. Frying Method: Heat oil in a heavy skillet over medium-high heat. Dip marinated tofu into batter, allowing excess to drip, then coat thoroughly with coconut-panko mixture. Fry until golden and crisp, approximately three minutes per side.
6. Sauce Preparation: Separate coconut milk cream and blend with pineapple juice, lime essence, and chili garlic sauce until smooth and silky.
7. Serving: Plate crispy tofu, drizzle generously with sweet chili sauce. Garnish with lime wedge for additional citrus brightness. Serve immediately to maintain optimal crispness and texture.

Notes

• Moisture Management: Thoroughly remove water from tofu using paper towels or clean kitchen cloth to ensure crispy exterior and better marinade absorption.
• Marinating Magic: Allow tofu to soak for minimum two hours, flipping halfway to guarantee even flavor penetration and tender texture.
• Coating Technique: Keep batter and coconut-panko mixture cold to achieve maximum crispiness and prevent soggy results during frying.
• Oil Temperature Control: Maintain medium-high heat around 350-375°F for perfect golden-brown crust without burning or undercooking tofu.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 5
• Calories: 475
• Sugar: 12 g
• Sodium: 540 mg
• Fat: 26 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 16 g
• Cholesterol: 0 mg