Fast Guide to Producing 5-Star Coconut Crusted Tofu & Veggies on Rice

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Coconut Crusted Tofu & Veggies on Rice

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To make an extraordinary Coconut Crusted Tofu & Veggies on Rice, here are the ingridients required:

Prepare 1 pack of firm tofu.
Use 1 cup of panko breadcrumbs.
Provide 1/2 Cup of desiccated coconut.
Prepare 1/4 Cup of flour.
Provide 1/4 Cup of corn flour (corn starch).
Prepare 2 tbsp of water.
Prepare 1 pack of Pak Choi.
Get 1 of sweet potato.
Use 2 Cloves of garlic.
Provide 1 pack of rice (I use sushi rice!).
Provide 1 of avocado.
Use 2 of spring onions.
Provide of Olive oil.
Take of Salt and pepper.
Get to taste of Soy sauce & sriracha.

After preparing the ingridients, next you are good to make your appetizing Coconut Crusted Tofu & Veggies on Rice by following the procedures below:

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!.

Place the cooked tofu on a paper towel lined plate to drain. Add more coconut oil to the skillet and cook the second batch in the same manner. Serve the crispy coconut crusted tofu with sweet chili sauce for dipping! This is the sweet chili sauce that I use. Whisk together soy sauce, mirin, maple syrup, sesame oil, and red pepper flakes in a bowl.

Recipe : Coconut Crusted Tofu & Veggies on Rice

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