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    Coconut Crusted Tofu Recipe with Sweet Chili Dipping Sauce

    These light, addictively crispy morsels of tofu feel like an indulgence but still, manage to be pretty nutritious. Follow our recipe below to make this crisp, plant-based tofu as an appetizer or main course for your next vegan dinner party!

      Coconut tofu recipe - FAQ

      Do I need to press the tofu?

      Yes, it’s crucial to press your tofu to remove excess water before you fry it - otherwise, you’ll end up with a soggy tofu mess, not perfectly crisped morsels! Unpressed tofu won’t properly absorb a marinade, either. 

      We like to use a tofu press because their even pressure cuts down the pressing time to a short 15 minutes. If you don’t own a press, you can press your tofu block between two heavy plates for 2-3 hours, minimum. 

      Can I use another type of tofu?

      Firm or extra-firm tofu are the only options that will work in this recipe - soft or silken tofu both have far too much water in them and can’t hold together in the pan. 

      Can I bake the tofu instead?

      Yes! You can make baked tofu tenders in the oven at 400° for 15 minutes or until golden brown and crispy.

      If baked breaded tofu isn’t your thing, you can use your air fryer to make coconut-crusted air-fried tofu. This recipe will only work in the basket-style air fryers, as the turning fryers will remove the coconut coating as they spin. 

      Final Notes & Storage Tips

      While we love these crispy tofu bites, they don’t store particularly well and are more enjoyable when fresh. 

      You can try to keep them in the fridge for up to 2 days, but we’d recommend a quick pan-fry to perk them back up and enjoy your crispy coconut bites!


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