Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coconut crusted tofu & veggies on rice. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Coconut Crusted Tofu & Veggies on Rice is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Coconut Crusted Tofu & Veggies on Rice is something that I’ve loved my whole life.
To get started 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 can achieve that.
The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
- Take 1 pack firm tofu
- Get 1 cup panko breadcrumbs
- Prepare 1/2 Cup desiccated coconut
- Make ready 1/4 Cup flour
- Take 1/4 Cup corn flour (corn starch)
- Take 2 tbsp water
- Make ready 1 pack Pak Choi
- Prepare 1 sweet potato
- Get 2 Cloves garlic
- Prepare 1 pack rice (I use sushi rice!)
- Make ready 1 avocado
- Make ready 2 spring onions
- Take Olive oil
- Get Salt and pepper
- Make ready to taste Soy sauce & sriracha
Instructions to make Coconut Crusted Tofu & Veggies on Rice:
- 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!
So that is going to wrap it up for this special food coconut crusted tofu & veggies on rice recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
