Vegan Coconut Tofu with Miso Pak Choi
Chloe from Forkful of Plants
Prep Time 15 mins
Cook Time 25 mins
Marinating time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Tofu steaks are marinated in a flavoursome yoghurt marinade and rolled in toasted coconut to make this vegan coconut tofu. Served alongside sticky miso roasted pak choi and a slightly spicy creamy tahini sauce, this dish is so delicious and the perfect weekend meal for two.
For the tofu
- 1 pack extra firm tofu*
- 2 tbsp coconut yoghurt
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp mirin
- 2 garlic cloves minced
- 1 tbsp minced ginger
- shredded coconut (1/2 cup)
- 1 tbsp cornstarch
- 1/2 red chilli chopped
For the pak choi
- 1 tbsp miso paste
- 1/2 tbsp lime juice
- 2 tsp maple syrup or agave
- 1 tsp sesame oil
- 2 pak choi sliced in half lengthways
For the sauce
- 3 tbsp tahini
- 1 tbsp sriracha
- 2 tsp maple syrup
- 1 tsp soy sauce
- ½ lime juiced
- water to thin as needed
For the tofu
Mix the marinade ingredients together. Slice the tofu into 4 ‘steaks’, then cover the tofu pieces in the marinade and leave them for at least half an hour. If you get ahead of the game, you can leave them to marinade overnight in the fridge for the most flavour.
Preheat the oven to 180°c/ 350°f. Spread out the dried coconut on a baking sheet, and place it in the oven for 3-4 minutes until it’s lightly golden.
Sprinkle the cornstarch over the marinating tofu, and roll the tofu pieces around so that they get an even coating of starch and marinade.
Take the tofu pieces out of the marinade, letting any excess marinade drip off. Roll them in the toasted coconut then place them on the baking sheet. Sprinkle the chopped chilli over the top, then bake them for 20-25 minutes until golden and crunchy.
For the pak choi
Whisk together the miso paste and lime juice until the paste loosens up, then add the maple syrup and sesame oil. Stir it until smooth, then brush it over the pak choi halves.
Roast the pak choi in the same oven as the tofu for 20 minutes.
Making the sauce
To make the sauce, simply whisk together the ingredients. Add water a tablespoon at a time until it reaches a consistency which you like. I find that 2-4 tablespoons works best for me.
To serve, plate up the tofu and pak choi, and drizzle with the tahini sauce.
*An extra firm tofu or super firm tofu is best, as these types won’t need pressing beforehand. You can use a standard firm tofu, but you will need to press this for half an hour before use.
BAKING/FRYING: I’ve chosen to bake the vegan coconut tofu as this is the healthier option. If you’re trying to make health conscious decisions, then baking is the way to go. I’ve heard that air fryers are also a great option for healthier cooking, though I haven’t tried making thai coconut tofu in the air fryer (let me know if you give it a go!).
If you would like to make coconut fried tofu, you can shallow fry instead. I would suggest heating some oil in a skillet over medium heat, and frying the tofu for around 4 minutes on each side, until golden.
STORING: If you want to get ahead of the game, the marinade can be made 48 hours in advance. If kept in the fridge, the tofu can be marinated for this long too.
The miso glaze for the pak choi can also be made in advance, as well as the tahini drizzle. Keep these in airtight containers in the fridge for up to 48 hours. The tahini drizzle will need loosening up with a little water before serving.
I wouldn’t recommend cooking any of the elements in advance. Both the vegan coconut tofu and pak choi are their best when freshly cooked.