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baked tofu dipped in chili sauce

Coconut Crusted Tofu


  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Coconut Crusted Tofu is light, crispy and easy to make in the oven or air fryer! Delicious in salads, grain bowls or right off the pan with sweet chili dip.


Scale

Ingredients

Tofu Marinade

  • 1 14 oz extra firm tofu (400g // frozen, defrosted and cubed into 3/4 inch pieces)
  • 3 tbsp soy sauce (45g)
  • 2 tbsp coconut sugar (24g)
  • 1/2 tbsp ginger, grated 

Batter

Coating


Instructions

Baked Version

  1. Pre-heat oven to 400 F.
  2. In a shallow bowl combine the soy sauce, coconut sugar and ginger. Add in the cubed tofu and toss in the marinate. Let it sit for 5 minutes. 
  3. In a bowl mix together the non dairy milk, lime juice, gluten free flour, garlic powder and salt. In another bowl, combine the panko and coconut shreds. 
  4. Dip the tofu into the batter then into the coating and place on a prepared baking tray. Bake for 15 minutes and then flip the tofu and bake for another 10-15 minutes, or until golden brown. 
  5. Serve with sweet chili sauce, lime juice or with a grain bowl!

Air Fryer Version

  1. Follow all instructions above. Instead of baking, place tofu pieces into air fryer at 400 F for 7 minutes. Flip the tofu pieces and then bake for another 5-7 minutes, or until crispy and golden brown. 

Notes

  • Category: entree
  • Method: baking
  • Cuisine: vegan, gluten free

Nutrition

  • Serving Size: 1 serving
  • Calories: 306
  • Sugar: 7.2
  • Sodium: 1292mg
  • Fat: 16.3g
  • Saturated Fat: 7.5g
  • Unsaturated Fat: 5.3g
  • Trans Fat: 0
  • Carbohydrates: 23.6g
  • Fiber: 2.6g
  • Protein: 18.3g
  • Cholesterol: 0

Keywords: coconut crusted tofu, baked tofu, crispy tofu