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Overhead view of a ceramic bowl filled with coconut crusted tofu cubes, steamed jasmine rice, and fresh vegetables. (Coconut Crusted Tofu Bowl)

Coconut Crusted Tofu Bowl with Sweet Chili Drizzle and Snap Peas

A vibrant Coconut Crusted Tofu Bowl featuring golden, crunchy coconut-crusted tofu cubes over fluffy jasmine rice. Topped with blanched snap peas, raw red cabbage, and a glossy sweet chili sauce for a perfect 30-minute vegan 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-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Tofu Base
  • 14 oz Extra-firm tofu Pressed and cubed (400g)
  • 1/4 cup Cornstarch 32g
  • 1 cup Unsweetened shredded coconut 90g
  • 1/3 cup Coconut milk 80ml, for dredging
Bowl Components
  • 1 cup Jasmine rice 200g dry
  • 1 cup Snap peas 100g, trimmed
  • 1.5 cups Red cabbage 150g, julienned
  • 1/2 cup Sweet chili sauce 120ml, orange variety

Equipment

  • 1 Non-stick Skillet For searing the tofu
  • 1 Tofu Press Or heavy books
  • 1 Small saucepan For the jasmine rice

Method
 

Prepare the Base
  1. Cook jasmine rice according to package instructions until fluffy.
  2. Blanch snap peas in boiling water for 90 seconds, then shock in ice water.
Crispy Tofu
  1. Coat tofu cubes in cornstarch, dip in coconut milk, and roll in shredded coconut.
  2. Pan-fry in oil over medium heat until all sides are golden brown and crunchy.
Assembly
  1. Layer rice, tofu, cabbage, and peas. Drizzle with sweet chili sauce and garnish with cilantro and sesame seeds.

Notes

Press the tofu for at least 20 minutes to ensure a crispy crust.
Use a wire rack for the cooked tofu to prevent sogginess.