Crispy Tofu with Snap Peas

This crispy coconut tofu recipe transforms humble tofu into a crave-worthy meal with layers of texture and flavor. The crispy-crunchy exterior gives way to a tender center, while the fresh snap pea salad adds brightness and the sweet-spicy apricot glaze ties everything together beautifully.

I first made this recipe when trying to convince my tofu-skeptical brother that plant-based protein could be delicious. Three helpings later, he was asking for the recipe and now makes it regularly for his own family.

Ingredients

• Extra firm tofu: Essential for achieving the right texture; must be pressed to remove excess moisture for best results
• Sweetened shredded coconut: Provides the signature tropical flavor and golden crust when baked
• Panko breadcrumbs: Create that essential light crispy coating; Japanese style breadcrumbs work better than regular breadcrumbs
• Rice vinegar: Adds bright acidity that balances the sweetness in both the salad and glaze
• Fresh sugar snap peas: Provide the perfect crispy contrast; look for firm, bright green pods without blemishes
• Apricot preserves: Create a luxurious sweet and tangy sauce; choose preserves with visible fruit pieces for best texture

Step-by-Step Instructions

Prepare the tofu:

Cut the block into uniform half inch sticks working from the short side ensures they're the perfect length for dipping. Take time to thoroughly press between paper towels; the drier your tofu, the crispier your final result.

Create your dredging station:

Set up your three coating components in separate shallow bowls working left to right: flour first, then egg mixture, then coconut mixture. This assembly line approach keeps one hand dry and one wet throughout the coating process.

Perfect your coating technique:

Use a light touch when dredging the tofu in flour; shake off excess before moving to egg mixture. When coating with coconut mixture, press gently but firmly to ensure adhesion without crushing the delicate tofu.

Master the baking process:

Arrange coated tofu pieces with space between them on the foil-lined baking sheet; spacing prevents steaming and ensures maximum crispiness. The rotation halfway through baking is crucial for even browning.

Prepare the vibrant salad:

Slice snap peas on a diagonal to create more surface area for the dressing to cling to. Toss immediately before serving to maintain the bright green color and satisfying crunch.

Create the glossy glaze:

Whisk apricot mixture vigorously until completely smooth; any lumps will affect the dipping experience. The pinch of red pepper flakes creates a subtle heat that balances the sweetness perfectly.

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The coconut coating technique changed my entire approach to baked tofu. My daughter, who normally pushes vegetables around her plate, now requests this crispy tofu by name at least once a week. The textural contrast between the crunchy exterior and tender interior makes all the difference.

Perfect Pairings

This crispy coconut tofu creates a beautiful meal when served alongside steamed jasmine rice or brown rice. The neutral flavor of the rice soaks up the sweet apricot glaze while providing a satisfying base for the dish. For an extra special touch, try coconut rice by replacing half the cooking water with coconut milk.

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Storage and Reheating

The coated tofu sticks can be prepared up to the coating stage and refrigerated for up to 8 hours before baking; perfect for meal prep. Once baked, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10 minutes to restore crispiness; avoid microwaving, which makes the coating soggy. The snap pea salad is best enjoyed fresh but can be refrigerated separately for up to 24 hours.

Creative Variations

This versatile recipe welcomes experimentation. Try adding finely chopped lemongrass to the coconut mixture for a Thai-inspired flavor profile. Replace the apricot preserves with mango chutney for a more complex spicy sweet dipping sauce. For a heartier meal, slice the tofu into larger triangles and serve on brioche buns with the snap pea salad as a slaw and the apricot glaze as a spread for an impressive vegetarian sandwich.

Frequently Asked Questions

→ Can I make this dish vegan?

Yes! Replace the eggs in the coating process with 1/2 cup plant-based milk mixed with 2 tablespoons cornstarch or flaxseed meal mixed with water (2 tbsp flaxseed + 6 tbsp water, let sit for 5 minutes). The rest of the recipe is already plant-based.

→ What can I substitute for apricot preserves?

Peach, mango, or orange marmalade work excellently as substitutes. For a less sweet option, try mixing 2 tbsp honey with 1 tbsp orange juice.

→ How do I store leftovers?

Store the tofu, salad, and sauce separately in airtight containers. The tofu will keep for 2-3 days in the refrigerator but will lose some crispiness. Reheat in a 350°F oven for 8-10 minutes to restore some crunch. The salad is best consumed within 24 hours.

→ What's the best way to get crispy tofu?

For maximum crispiness, ensure your tofu is extremely well-drained. After slicing, press between paper towels with a heavy object for 15-30 minutes before coating. Using extra-firm tofu is essential, and making sure your oven is fully preheated to 400°F will help develop a golden crust.

→ Can I make this without a food processor?

Absolutely! Simply mix the coconut and panko by hand, or place them in a ziplock bag and crush with a rolling pin to combine. The texture might be slightly different but will work just as well for coating the tofu.

→ Can I air-fry the tofu instead of baking?

Yes! Air-fry at 375°F for about 12-15 minutes, flipping halfway through. This method often results in even crispier tofu with less cooking time.