Name: Crispy Coconut Crusted Tofu Stir Fry with Jasmine Rice (Vegan)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon coconut oil or other cooking oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 small head broccoli, broken into florets; 1 bell pepper, sliced; ½ cup pineapple chunks; 1 green onion, sliced; 1 cup pineapple juice; 2 teaspoons fresh ginger, finely chopped; 1 clove garlic, minced; 2 tablespoons brown sugar; ¼ cup soy sauce; 1-2 tablespoons chili garlic sauce; Juice of ½ lime; 2 tablespoons cornstarch; 1 pound tofu; ½ cup water; 3 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 2 cloves garlic, minced; ½ cup cornstarch; ⅓-½ cup coconut milk; 2 cups shredded coconut; 2 tablespoons coconut oil or other cooking oil; 1 cup dry jasmine rice; 1 ½ cups water; ¾ cup coconut milk; ½ teaspoon lime zest

This crispy coconut crusted tofu stir fry is sweet, tangy, and delicious! The veggies are coated in a sweet and spicy pineapple chili stir fry sauce and served atop a bed of rich coconut lime jasmine rice.

This post is sponsored by EZ Tofu Press.

Jump to:

🥥 Ingredients
🍽 Equipment
🔪 Instructions
💭 Tips
📋 Variation
📖 Recipe
💬Comments

Tofu stir fries are an essential vegan dinner recipe, but sometimes the same flavors and veggies can get a little repetitive. Mix it up with this tropical twist on the classic tofu stir fry with coconut, lime, and pineapple! The tofu marinated, then encrusted in a sweet and crunchy shredded coconut coating, pan fried to golden perfection, and served with tender veggies.

Bowl of coconut crusted tofu stir fry with lime, bowl of shredded coconut, green onions, and ginger root surrounding bowl — "Breading" tofu with shredded coconut adds a tropical twist to your typical tofu recipe.

If you’ve mastered the process of making breaded tofu, you’ll love this colorful variation. The dish is prepared as a stir fry with a mix of veggies and pineapple, but you can skip the stir fry and eat the tofu as coconut crusted tofu bites if you prefer a lighter appetizer!

🥥 Ingredients

Tofu
Soy sauce
Rice wine vinegar
Garlic
Cornstarch
Coconut milk
Shredded coconut
Coconut oil
Canned pineapple
Fresh ginger
Brown sugar
Lime juice
Onion
Broccoli
Bell peppers
Green onion
Jasmine rice
Lime zest

See recipe card for quantities.

Vegetables on wooden cutting board on white marble surface with dish of cubed tofu in marinade off to side — Prep your veggies and sauce while the tofu is marinating to speed up the process.

Shredded Coconut

I recommend using unsweetened shredded coconut for this recipe since the sugar will burn easily in the pan.

It can be difficult to find unsweetened coconut, so sweetened shredded coconut is okay to use if that’s all you can find. Just be sure to watch the tofu closely so it doesn’t burn.

Coconut Oil

You can use coconut oil to pan fry the tofu for an extra dose of coconut flavor, but it’s okay to use vegetable oil, canola oil, or peanut oil if you don’t have coconut oil. Avoid using olive oil because it has a low smoke point, so it’s not good for pan frying.

If using coconut oil, virgin coconut oil will have a stronger coconut flavor, whereas refined coconut oil won’t have much flavor at all.

Canned Pineapple

This recipe calls for both pineapple juice and chunks so do not discard either from the can! If you buy a can of pineapple chunks, you can use the juice for the stir fry sauce and the chunks in the stir fry. If you don’t like pineapple in your stir fry, you can just buy pineapple juice for the sauce, or use the juice from a can of pineapple and save the pieces for something else.

🍽 Equipment

Cast iron pan or wok
EZ Tofu Press

Cast Iron Pan or Wok

A hot, well-seasoned cast iron pan or wok is great for getting perfect crispy edges on your coconut crusted tofu, as well as stir frying your veggies to perfection.

EZ Tofu Press

As with any tofu recipe, crispy tofu coated in golden brown coconut starts with preparing your tofu to perfection. Using the EZ Tofu Press makes it simple to press your tofu in 15 minutes flat with no mess or fuss! Get your own press today!

The EZ Tofu Press is my favorite tofu press because it speeds up the tofu pressing process (hello, weeknight dinners!) and it’s easy to clean! The BPA-free plastic construction is durable and made to last. I’ve had my EZ Tofu Press for 5 years and counting.

To press your tofu, place it between the two plates and turn the tension knobs to hold it in place. Slowly turn the knobs, checking every 5 minutes, until the tofu is half its original size, then proceed with the recipe.

🔪 Instructions

For the tofu:

Press the tofu for 15-20 minutes using the EZ Tofu Press, until the tofu is half its original size.

Hand turning the knob on an EZ Tofu Press in glass dish on white marble surface — Turn the knobs gradually so you don't smush the tofu.

Slice the tofu into cubes or triangles.

Combine the water, soy sauce, rice wine vinegar, and garlic in a shallow dish, then add the tofu and marinate for at least 30 minutes. This is a good time to chop the veggies.

Cubed tofu in dish of marinade on white marble surface — It's best to marinate your tofu for several hours or overnight, but as long as you give it 30 minutes, it will still have flavor.

Meanwhile, take out 3 shallow bowls and place the cornstarch in the first, coconut milk in the second, and shredded coconut in the third. Place a plate or pan at the end of the assembly line for the breaded tofu.

Drain the tofu and start breading the tofu. Dip a piece of tofu in the cornstarch to coat.

Hand dipping tofu cube in bowl of cornstarch — You'll want to wash your hands before coating the tofu and every so often so the mixture doesn't build up on your fingers.

Then, dunk it in the coconut milk and let the excess drip off.

Hand dipping cornstarch coated tofu cube in bowl of coconut milk — Don't let the tofu sit in the coconut milk for too long or the cornstarch will start to slide off.

Finally, roll in the shredded coconut to coat, then place on the plate.

Hand rolling tofu cube in bowl of shredded coconut — It can take up to 2 cups of shredded coconut for 1 batch because lots of coconut will adhere to the tofu.

Repeat with all of the tofu, replenishing the cornstarch, coconut milk, or shredded coconut if needed.

Plate of tofu cubes coated with shredded coconut — Have your coconut tofu ready to go.

Heat the coconut oil or other cooking oil in a large cast iron pan, other frying pan, or wok over medium heat.

Tofu cubes coated in shredded coconut in cast iron pan — Preheat your pan before adding the tofu or it will get soggy.

Add the coconut crusted tofu pieces to the pan and pan fry until golden and crispy on all sides, about 6-7 minutes on each side. Work in two batches if needed.

Tofu cubes coated in shredded coconut pan fried on one side in cast iron pan — The coconut will burn easily, especially if using sweetened coconut, so keep an eye on it so it doesn't burn.

Once all of the tofu is cooked, set aside and keep warm.

For the rice:

Combine the rice and water in a saucepan and let sit for 5 minutes.

Add the coconut milk, cover the pot, then bring to a boil over medium heat.

Turn down the heat to a simmer, then let simmer until all the water has been absorbed, about 15 minutes.

Turn off the heat and let sit for 5 minutes, then sprinkle on the lime zest and fluff with a fork before serving.

Hand fluffing cooked coconut rice with lime zest with a fork in a saucepan on the stove — The lime zest adds a punch of flavor to the rice.

For the sauce:

Combine all of the sauce ingredients in a dish or measuring cup, making sure the cornstarch is dissolved before you add it to the veggies.

Glass measuring cup filled with pineapple chili stir fry sauce — Make sure to stir in the cornstarch completely so it's not clumpy when added to the pan.

For the stir fry:

Heat the coconut oil or other cooking oil in a large pan over medium high heat.

Add the onion and cook for 4-5 minutes, until golden, stirring as it cooks.

Add the garlic, broccoli, and bell pepper, and stir fry until tender, 5-6 minutes. Add the pineapple chunks and stir fry for 1 more minute.

Broccoli, onions, red bell peppers, and pineapple cubes being stir fried in cast iron pan — The veggies will cook quickly over medium high heat.

Give the stir fry sauce a stir, then drizzle in the pan over the veggies, stirring constantly to coat the veggies as it thickens, 3-4 minutes.

Broccoli, onions, red bell peppers, and pineapple cubes coated in stir fry sauce in cast iron pan — The sauce will start to thicken as soon as it's added to the pan, so keep stirring to coat the veggies, adding some water or more pineapple juice if it's too thick.

To serve, add a scoop of the prepared rice to a bowl or plate, then top with a scoop of veggies, pieces of coconut crusted tofu, and garnish with sliced green onions.

Hand sprinkling sliced green onions into a bowl of coconut crusted tofu stir fry — This dish tastes great topped with raw green onion slices and a squeeze of lime juice.

💭 Tips

I recommend chopping the veggies while the tofu marinates and preparing the rice and making the sauce as you finish cooking the tofu. That way there will be less waiting time, you won’t have to stop to chop the veggies, and everything will be ready at the same time.
You can use any kind of veggies you like or have on hand for this stir fry. Snow peas or a mix of different colored bell peppers would be delicious.

Bowl of coconut crusted tofu with vegetables and rice with cloth napkin and fork off to side — Mix and match the veggies to your liking!

📋 Variation

Prefer to serve the coconut crusted tofu as an appetizer and skip the stir fry? Prepare the stir fry sauce as a dipping sauce instead!

Combine all of the stir fry ingredients in a saucepan over low medium heat and cook until thickened, about 5 minutes. Serve the sauce warm or cold in a small bowl alongside the tofu.

Bowl of coconut crusted tofu with vegetables and rice with green onions and ginger root off to side — Prefer to skip the veggies? The coconut crusted tofu makes a great appetizer as well.

📖 Recipe

Crispy Coconut Crusted Tofu Stir Fry with Jasmine Rice (Vegan)

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Additional Time: 40 minutes

Total Time: 1 hour 45 minutes

Ingredients

Tofu

1 pound tofu
½ cup water
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 cloves garlic, minced
½ cup cornstarch
⅓-½ cup coconut milk
2 cups shredded coconut
2 tablespoons coconut oil or other cooking oil

Rice

1 cup dry jasmine rice
1 ½ cups water
¾ cup coconut milk
½ teaspoon lime zest

Sauce

1 cup pineapple juice
2 teaspoons fresh ginger, finely chopped
1 clove garlic, minced
2 tablespoons brown sugar
¼ cup soy sauce
1-2 tablespoons chili garlic sauce
Juice of ½ lime
2 tablespoons cornstarch

Stir Fry

1 tablespoon coconut oil or other cooking oil
1 small onion, chopped
2 garlic cloves, minced
1 small head broccoli, broken into florets
1 bell pepper, sliced
½ cup pineapple chunks
1 green onion, sliced

Instructions

For the tofu:

Press the tofu for 15-20 minutes using the EZ Tofu Press, until the tofu is half its original size.
Slice the tofu into cubes or triangles.
Combine the water, soy sauce, rice wine vinegar, and garlic in a shallow dish, then add the tofu and marinate for at least 30 minutes. This is a good time to chop the veggies.
Meanwhile, take out 3 shallow bowls and place the cornstarch in the first, coconut milk in the second, and shredded coconut in the third. Place a plate or pan at the end of the assembly line for the breaded tofu.
Drain the tofu and start breading the tofu. Dip a piece of tofu in the cornstarch to coat, then dunk it in the coconut milk and let the excess drip off. Finally, roll in the shredded coconut to coat, then place on the plate.
Repeat with all of the tofu, replenishing the cornstarch, coconut milk, or shredded coconut if needed.
Heat the coconut oil or other cooking oil in a large cast iron pan, other frying pan, or wok over medium heat.
Add the coconut crusted tofu pieces to the pan and pan fry until golden and crispy on all sides, about 6-7 minutes on each side. Work in two batches if needed.
Once all of the tofu is cooked, set aside and keep warm.

For the rice:

Combine the rice and water in a saucepan and let sit for 5 minutes.
Add the coconut milk, cover the pot, then bring to a boil over medium heat.
Turn down the heat to a simmer, then let simmer until all the water has been absorbed, about 15 minutes.
Turn off the heat and let sit for 5 minutes.
Sprinkle on the lime zest, then fluff with a fork before serving.

For the sauce:

Combine all of the sauce ingredients in a dish or measuring cup, making sure the cornstarch is dissolved before you add it to the veggies.

For the stir fry:

Heat the coconut oil or other cooking oil in a large pan over medium high heat.
Add the onion and cook for 4-5 minutes, until golden, stirring as it cooks.
Add the garlic, broccoli, and bell pepper, and stir fry until tender, 5-6 minutes.
Add the pineapple chunks and stir fry for 1 more minute.
Give the stir fry sauce a stir, then drizzle in the pan over the veggies, stirring constantly to coat the veggies as it thickens, 3-4 minutes.
To serve, add a scoop of the prepared rice to a bowl or plate, then top with a scoop of veggies, pieces of coconut crusted tofu, and garnish with sliced green onions.

Notes

It’s best to use unsweetened shredded coconut for this recipe so the sugar doesn’t burn in the pan, but it’s okay to use sweetened coconut if that's what you have since it can be difficult to find unsweetened shredded coconut. Just keep an eye on the tofu in the pan so it doesn’t burn.

I recommend chopping the veggies while the tofu marinates and preparing the rice and making the sauce as you finish cooking the tofu. That way there will be less waiting time, you won’t have to stop to chop the veggies, and everything will be ready at the same time.

Prefer to serve the coconut crusted tofu as an appetizer and skip the stir fry? Prepare the stir fry sauce as a dipping sauce instead! Combine all of the stir fry ingredients in a saucepan over low medium heat and cook until thickened, about 5 minutes. Serve the sauce warm or cold in a small bowl alongside the tofu.

You can use any kind of veggies you like or have on hand for this stir fry. Snow peas or a mix of different colored bell peppers would be delicious.

If you buy a can of pineapple chunks, you can use the juice for the stir fry sauce and the chunks in the stir fry. If you don’t like pineapple in your stir fry, you can just buy pineapple juice for the sauce, or use the juice from a can of pineapple and save the pieces for something else.