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Ingredients requirements for Coconut Crusted Tofu & Veggies on Rice:
- Prepare 1 pack firm tofu
- Need 1 cup - panko breadcrumbs
- Prepare 1/2 Cup for desiccated coconut
- Make ready 1/4 Cup for flour
- Take 1/4 Cup corn flour (corn starch)
- Provide 2 tbsp of water
- Need 1 pack Pak Choi
- Provide 1 for sweet potato
- Provide 2 Cloves garlic
- Get 1 pack rice (I use sushi rice!)
- Prepare 1 - avocado
- You need 2 - spring onions
- You need for Olive oil
- Take of Salt and pepper
- Get to taste Soy sauce & sriracha
Coconut Crusted Tofu & Veggies on Rice making process:
- 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!
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