Coconut Crusted Tofu & Veggies on Rice
Coconut Crusted Tofu & Veggies on Rice

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut crusted tofu & veggies on rice. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Coconut Crusted Tofu & Veggies on Rice is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Coconut Crusted Tofu & Veggies on Rice is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have coconut crusted tofu & veggies on rice using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
  1. Take 1 pack firm tofu
  2. Make ready 1 cup panko breadcrumbs
  3. Get 1/2 Cup desiccated coconut
  4. Make ready 1/4 Cup flour
  5. Prepare 1/4 Cup corn flour (corn starch)
  6. Prepare 2 tbsp water
  7. Prepare 1 pack Pak Choi
  8. Make ready 1 sweet potato
  9. Prepare 2 Cloves garlic
  10. Make ready 1 pack rice (I use sushi rice!)
  11. Get 1 avocado
  12. Take 2 spring onions
  13. Get Olive oil
  14. Prepare Salt and pepper
  15. Prepare to taste Soy sauce & sriracha
Instructions to make Coconut Crusted Tofu & Veggies on Rice:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny.
  7. Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown.
  8. 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!

So that is going to wrap this up for this special food coconut crusted tofu & veggies on rice recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!