//]]> Easiest Way to Prepare Ultimate Coconut Crusted Tofu & Veggies on Rice | Make Your Favorite Restaurant Dishes At Home!

01/09/2020 09:15

Easiest Way to Prepare Ultimate Coconut Crusted Tofu & Veggies on Rice

by Ricky Andrews

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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut crusted tofu & veggies on rice. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Coconut Crusted Tofu & Veggies on Rice is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Coconut Crusted Tofu & Veggies on Rice is something that I have loved my entire life. They’re fine and they look fantastic.

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

 

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The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
  1. Get 1 pack firm tofu
  2. Take 1 cup panko breadcrumbs
  3. Make ready 1/2 Cup desiccated coconut
  4. Take 1/4 Cup flour
  5. Make ready 1/4 Cup corn flour (corn starch)
  6. Make ready 2 tbsp water
  7. Get 1 pack Pak Choi
  8. Take 1 sweet potato
  9. Make ready 2 Cloves garlic
  10. Get 1 pack rice (I use sushi rice!)
  11. Take 1 avocado
  12. Get 2 spring onions
  13. Make ready Olive oil
  14. Prepare Salt and pepper
  15. Prepare to taste Soy sauce & sriracha


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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!

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