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Close up shot of golden-brown coconut crusted tofu cubes arranged on a bed of jasmine rice with colorful vegetables.

Coconut Crusted Tofu Bowl: The Ultimate Crispy and Colorful Vegan Dinner

This Coconut Crusted Tofu Bowl features golden-brown toasted tofu cubes over fluffy jasmine rice. Topped with purple cabbage, julienned carrots, and a spicy chili mayo drizzle, it's a crunchy, vibrant vegan meal prep dream.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 14 oz Extra-firm tofu Pressed and cubed (400g)
  • 1.5 cups Unsweetened shredded coconut Finely shredded (150g)
  • 0.5 cup Cornstarch For dredging (60g)
  • 0.5 cup Unsweetened almond milk (120ml)
  • 1 cup Jasmine rice Dry (185g)
  • 1 cup Purple cabbage Shredded (70g)
  • 1 cup Carrots Julienned (120g)
  • 0.5 cup Edamame Shelled and blanched (75g)
  • 0.5 cup Cucumber Thinly sliced
  • 0.25 cup Vegan Mayo Mixed with Sriracha for orange chili mayo

Equipment

  • 1 Non-stick Skillet For frying the tofu
  • 1 Tofu Press Or heavy weights and towels
  • 1 Small Pot For cooking rice

Method
 

Preparation
  1. Rinse jasmine rice and cook with 1.5 cups water until fluffy. Set aside.
  2. Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Cooking
  1. Dredge tofu in cornstarch, dip in almond milk, and coat heavily in shredded coconut.
  2. Pan-fry in neutral oil over medium heat until all sides are deep golden-brown and toasted.
Assembly
  1. Layer rice, fresh vegetables, and tofu cubes. Drizzle with spicy mayo and garnish with sesame seeds and scallions.

Notes

Use finely shredded coconut for the best adherence.
Reheat tofu in the air fryer to maintain the crunch.