Coconut Crusted Tofu with Chilli Lime Sauce

Coconut Crusted Tofu with Chilli Lime Sauce recipe
Protein packed

If you still think tofu is a flavourless block of boring, we challenge you to give this one a whirl. The tofu's crispy, nutty coating provides an excellent vehicle for its zesty pal, the chilli lime sauce.

Preparation time Prep: 15 mins
cook time cook: 15 mins
Skill level Totally Doable

You will need:

  • 300 g firm silken tofu, cut into 12 cubes
  • ½ cup cornflour
  • ½ cup coconut milk
  • 1 cup desiccated coconut
  • 1 teaspoon salt
  • 1 teaspoon Sichuan peppercorns, crushed
  • 1 ½ tablespoons sesame oil*
Chilli Lime Dipping Sauce
  • ¼ cup sweet chilli sauce
  • 1 ½ tablespoons lime juice
  • 2 teaspoons brown sugar
  • ½ teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon water
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Mix salt and peppercorns with flour.
  • 2Spread flour and coconut over two separate plates and pour coconut milk into a bowl.
  • 3Coat tofu in flour, dip in coconut milk and then coat in desiccated coconut.
  • 4Heat oil in a large frying pan over medium heat. Fry tofu on each side until golden.
  • 5To make the dipping sauce, mix all ingredients together in a small bowl.
  • 6Serve tofu on a platter with dressing on the side.

*Tip: Use a good quality sesame oil that isn’t toasted. Toasted sesame oil will result in a flavour that is too strong.

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