Coconut Crusted Tempura Tofu

/Coconut Crusted Tempura Tofu

One of my absolute favourite recipes on the blog; if you were on the fence about tofu then try these before you decide. I think it’s the play on textures which really elevates this dish to something that tastes complicated, looks impressive but actually, is simple to make! The sweet chilli sauce is optional, but i would go for it while your tofu is marinading anyway. Leftover tempura batter? Make some tempura vegetables!

  • Prep Time: 1h
  • Cook Time: 10m
  • Yield: 16 pieces
  • Category:


  • 250 g block Firm Tofu


  • 3 tbsp. soy sauce
  • 3 tbsp. maple syrup (or runny honey)
  • 3 tbsp. lemon juice
  • 3/4 tsp. chinese 5-spice

Batter & Coating

  • 120 g whole-wheat flour (or plain white)
  • 200 ml water (roughly)
  • 1 tsp. baking powder
  • 3/4 c dessicated coconut
  • 1/2 c panko breadcrumbs
  • vegetable oil

Sweet Chilli Sauce (optional)

  • 2 1/2 tbsp. ketchup
  • 1 tbsp. maple syrup (or honey)
  • 1 tbsp. apple cider (or rice) vinegar
  • 1 tsp. sesame oil
  • 3/4 tsp. chilli powder
  • 1 tbsp. dairy-free cream


  1. Begin by draining the tofu by wrapping it in kitchen paper towels and placing something heavy on top. Change the paper towels after 10 minutes and allow to drain once more. Then cut the tofu into 3-4cm cubes and press a kitchen paper over the pieces once more
  2. While tofu is draining, make your marinade by mixing all it's ingredients together in a shallow bowl. When Tofu has been drained, add them to the marinade and turn to coat. Cover and put in fridge for a minimum of one hour (turning half way so the other side gets marinated)
  3. Meanwhile, make your batter by mixing the flour and baking powder in a bowl. Slowly mix in enough water so that it becomes like a wet cake consistency (you do not want it too wet but you dont want it dry!). Place this in fridge to rest and chill with your tofu (you want your batter cool when you cook them - this ensures a crispy tempura)
  4. Optional sauce step: If you are making a homemade sweet chilli sauce, make it now by mixing all the ingredients together. Set aside
  5. Heat about a 1cm thick layer of oil in a skillet. Leave to heat up and test if hot enough by dropping a drop of batter into oil: If it sizzles its hot enough.
  6. Dip your Tofu pieces into the batter so that they're coated and then into the coconut mix, and then into the oil. Turn each piece after it has had 2 minutes on each side, or turns golden (see pic). (I cooked these in batches since my skillet wasnt big enough)
  7. Remove tofu from pan and place it on kitchen paper to drain before serving. (If you have any marinade left in the bowl, mix this into your sweet chilli sauce!)
  8. Serve with sweet chilli sauce, rice, wilted spinach and toasted sesame seeds
By | 2018-01-14T19:21:36+00:00 July 7th, 2017|0 Comments

Leave A Comment