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Close-up of golden-brown coconut-crusted tofu cubes drizzled with orange spicy mayo in a white bowl.
FL Recipes

Crispy Coconut Tofu Bowl with Creamy Spicy Mayo

This Crispy Coconut Tofu Bowl features golden-brown coconut-crusted tofu, vibrant purple cabbage, and edamame over fluffy rice, finished with a generous drizzle of creamy orange sriracha mayo for the ultimate plant-based meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tofu and Breading
  • 14 oz (400g) Extra-firm tofu Pressed and cubed
  • 1/2 cup (60g) Cornstarch
  • 1/2 cup (120ml) Full-fat coconut milk Unsweetened
  • 1.5 cups (150g) Unsweetened shredded coconut
  • 1/4 cup (60ml) Neutral oil For frying
Bowl Components
  • 2 cups (360g) Steamed white rice Cooked weight
  • 1 cup (70g) Purple cabbage Thinly shredded
  • 2 small Persian cucumbers Sliced into rounds
  • 1/2 cup (75g) Shelled edamame Steamed
Toppings
  • 1/4 cup (60g) Mayonnaise
  • 1 tbsp (15ml) Sriracha Adjust for heat
  • 1 tsp Black and white sesame seeds Toasted
  • 2 tbsp Green onions Finely chopped

Equipment

  • 1 Heavy-bottomed Skillet Cast iron preferred
  • 1 Steamer Basket For edamame
  • 3 Shallow dredging bowls For the breading station

Method
 

Preparation
  1. Press the extra-firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Arrange three bowls: one with cornstarch, one with coconut milk, and one with shredded coconut.
Cooking
  1. Dredge tofu cubes in cornstarch, dip in coconut milk, and coat heavily with shredded coconut.
  2. Heat oil in a skillet and fry tofu until all sides are golden-brown and the coconut is crispy (about 8-10 minutes total).
  3. Steam the shelled edamame for 3-5 minutes until bright green and tender.
Assembly
  1. Layer rice in two bowls. Top with the crispy coconut tofu, shredded cabbage, cucumbers, and edamame.
  2. Mix mayo and sriracha, drizzle over tofu, and garnish with sesame seeds and green onions.

Nutrition

Calories: 580kcalProtein: 18gFat: 38gFiber: 9g

Notes

Pressing the tofu is essential for the crust to stick properly.
Use an air fryer at 375°F for 12 minutes if you prefer a lower-oil option.
Keyword Coconut Tofu,Crispy Coconut Tofu Bowl,Plant-Based Bowl,Vegan Tofu Recipe

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