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Before you jump to Coconut Crusted Tofu & Veggies on Rice recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.
We are very mindful that having healthy foods can help us feel better within our bodies. When we eat more healthy foods and less of the bad ones we usually feel much better. A salad helps us feel better than a piece of pizza (physically at any rate). Selecting healthier food choices can be tough if it is snack time. Shopping for goodies can be a challenge because you have countless options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.
Probably the most popular snacks is yogurt. Often people choose to eat yogurt over a nutritious lunch which is not the greatest idea. You can not beat yogurt whenever it comes to a nutritious snack though. It is made up of a lot of calcium, healthy proteins, and B vitamins. Yogurt is simple for the human body to digest and, based on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Try adding some wholesome nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent method to take pleasure in a flavorful snack without the need of too much sugar.
You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Determining to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to coconut crusted tofu & veggies on rice recipe. To make coconut crusted tofu & veggies on rice you only need 15 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Coconut Crusted Tofu & Veggies on Rice:
- Prepare 1 pack firm tofu
- Use 1 cup panko breadcrumbs
- Use 1/2 Cup desiccated coconut
- Prepare 1/4 Cup flour
- Prepare 1/4 Cup corn flour (corn starch)
- Prepare 2 tbsp water
- Use 1 pack Pak Choi
- Take 1 sweet potato
- Provide 2 Cloves garlic
- Take 1 pack rice (I use sushi rice!)
- Take 1 avocado
- Provide 2 spring onions
- Use Olive oil
- Get Salt and pepper
- Use to taste Soy sauce & sriracha
Steps to make Coconut Crusted Tofu & Veggies on Rice:
- 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!
Place the cooked tofu on a paper towel lined plate to drain. Add more coconut oil to the skillet and cook the second batch in the same manner. Serve the crispy coconut crusted tofu with sweet chili sauce for dipping! This is the sweet chili sauce that I use. You can find it at most major supermarkets.
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