Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 block (14 oz / 400 g) extra-firm tofu
- 2 tbsp soy sauce or tamari, 2 tbsp lime juice, 2 tbsp maple syrup (split between tofu and salad)
- 1 tsp grated ginger + 2 cloves garlic (split between marinade and sauce/salad)
- 1 cup unsweetened shredded coconut + 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp salt, spices
- 2/3 cup unsweetened coconut milk or other plant milk
- 1 1/2 cups diced ripe mango (fresh or thawed frozen)
- 3 cups shredded cabbage (mix of green and red), 1 carrot, 2 green onions, fresh herbs
- Neutral oil, rice vinegar, sesame oil, honey or maple syrup, pepper
Do This
- 1. Press tofu 20 minutes, then cut into 1-inch cubes. Whisk soy sauce, lime, maple, ginger, and garlic; marinate tofu 10–15 minutes.
- 2. Heat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.
- 3. Mix shredded coconut, panko, salt, and spices in one bowl. In another, whisk flour, cornstarch, and coconut milk into a smooth batter.
- 4. Dip each tofu cube in the batter, let excess drip off, then roll in the coconut-panko mixture. Place on prepared baking sheet.
- 5. Bake 18–22 minutes, turning once halfway through, until deep golden and crisp.
- 6. Blend mango, lime juice, rice vinegar, sweetener, ginger, garlic, salt, and a splash of water into a smooth tangy dipping sauce.
- 7. Toss shredded cabbage, carrot, and green onion with lime, rice vinegar, oils, sweetener, salt, and pepper. Serve tofu bites hot with mango-lime sauce and salad on the side.
Why You’ll Love This Recipe
- Crispy, golden coconut-crusted tofu with a satisfying crunch and tender center.
- Bright mango-lime sauce adds tangy-sweet flavor that pairs perfectly with the savory tofu.
- Fresh, crunchy cabbage salad keeps the plate light, colorful, and well balanced.
- Oven-baked, dairy-free, and easy to adapt for gluten-free and air-fryer options.
Grocery List
- Produce: 1 ripe mango (or equivalent frozen), 2 limes, 1 small piece fresh ginger, 3 cloves garlic, green cabbage, red (purple) cabbage, 1 carrot, 2 green onions, fresh cilantro or mint (optional), 1 small chili (jalapeño or red chili, optional)
- Dairy: None (recipe is naturally dairy-free)
- Pantry: Extra-firm tofu, soy sauce or tamari, maple syrup or honey, unsweetened shredded coconut, panko breadcrumbs, all-purpose flour (or rice flour), cornstarch, canned unsweetened coconut milk or other plant milk, rice vinegar, neutral oil (e.g., canola, sunflower, or grapeseed), toasted sesame oil, kosher or sea salt, black pepper, smoked paprika, red pepper flakes or chili, sesame seeds or chopped peanuts (optional)
Full Ingredients
Coconut-Crusted Tofu Bites
- Extra-firm tofu: 1 block (14 oz / 400 g), drained and pressed
- Soy sauce or tamari: 2 tbsp
- Fresh lime juice: 1 tbsp
- Maple syrup or honey: 1 tsp
- Fresh ginger: 1 tsp finely grated
- Garlic: 1 small clove, finely minced or grated
- Neutral oil: 1 tbsp (for greasing the pan and lightly brushing or spraying tofu)
- All-purpose flour: 1/2 cup (60 g) — use rice flour for gluten-free
- Cornstarch: 2 tbsp
- Unsweetened coconut milk or other plant milk: 2/3 cup (160 ml), well shaken
- Unsweetened shredded coconut: 1 cup (80 g), finely shredded if possible
- Panko breadcrumbs: 1 cup (60 g) — use gluten-free panko if needed
- Kosher salt: 1/2 tsp, plus a pinch more to taste
- Freshly ground black pepper: 1/4 tsp
- Smoked paprika (optional): 1/4 tsp, for color and subtle smoky flavor
- Red pepper flakes (optional): 1/8 tsp, for a hint of heat
Mango-Lime Dipping Sauce
- Ripe mango: 1 large mango, peeled and diced (about 1 1/2 cups / 225 g), or 1 1/2 cups thawed frozen mango chunks
- Fresh lime juice: 2 tbsp
- Rice vinegar: 1 1/2 tbsp
- Maple syrup or honey: 1–2 tbsp, to taste (start with 1 tbsp)
- Fresh ginger: 1 tsp finely grated
- Garlic: 1 small clove, finely minced or grated
- Kosher salt: 1/4 tsp, plus more to taste
- Water: 1–3 tbsp, as needed to thin
- Fresh chili or red pepper flakes (optional): 1–2 tsp chopped jalapeño or 1/4 tsp red pepper flakes, to taste
Shredded Cabbage Salad
- Green cabbage: 2 cups (about 140 g), very thinly shredded
- Red (purple) cabbage: 1 cup (about 70 g), very thinly shredded
- Carrot: 1 medium, peeled and julienned or coarsely grated
- Green onions: 2, thinly sliced (both white and green parts)
- Fresh cilantro or mint (optional): 1/4 cup loosely packed leaves, roughly chopped
- Fresh lime juice: 1 tbsp
- Rice vinegar: 1 tbsp
- Neutral oil: 1 1/2 tbsp
- Toasted sesame oil: 1 tsp
- Maple syrup or honey: 1 tbsp
- Kosher salt: 1/4 tsp, plus more to taste
- Freshly ground black pepper: 1/8 tsp
- Toasted sesame seeds or chopped peanuts (optional): 1–2 tbsp, for garnish and crunch
To Serve (Optional)
- Lime wedges
- Extra chopped herbs (cilantro or mint)
- Additional chili slices or red pepper flakes for heat
Step-by-Step Instructions
Step 1: Press and Prep the Tofu
Remove the tofu from its package and drain the liquid. Wrap the block in a clean kitchen towel or several layers of paper towel and place it on a plate. Set a flat, heavy object on top (such as a skillet, a cutting board with a few cans on it, or a cookbook) and let it press for about 20 minutes. This removes excess moisture so the tofu can crisp up in the oven instead of steaming.
After pressing, unwrap the tofu and pat it dry. Cut it into bite-sized cubes, about 1 inch (2.5 cm) on each side. Try to keep the pieces fairly uniform so they bake evenly.
Step 2: Marinate the Tofu
In a medium bowl, whisk together the soy sauce or tamari, 1 tbsp lime juice, 1 tsp maple syrup or honey, grated ginger, and minced garlic until combined. Add the tofu cubes to the bowl and gently toss so every piece is lightly coated. Let the tofu marinate for 10–15 minutes, stirring once or twice to redistribute the marinade.
While the tofu marinates, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with about half of the neutral oil to prevent sticking.
Step 3: Prepare the Coconut Coating and Batter
In a shallow dish or wide bowl, combine the shredded coconut, panko breadcrumbs, 1/2 tsp kosher salt, black pepper, smoked paprika, and red pepper flakes (if using). Toss well so the seasonings are evenly distributed throughout the crumb mixture. This is your crispy outer coating.
In a separate bowl, whisk together the flour and cornstarch until no lumps remain. Slowly pour in the coconut milk (or other plant milk), whisking constantly, until you have a smooth, slightly thick batter that can coat the tofu but is still pourable. If it seems too thick, add 1–2 tsp more milk; if it is very thin, whisk in 1–2 tsp more flour.
Step 4: Coat the Tofu Bites
Set up a simple breading station: bowl of marinated tofu, bowl of batter, and bowl of coconut-panko coating. Working with a few tofu cubes at a time, lift them from the marinade, letting excess drip off. Dip each cube into the batter, turning to coat, then let the extra batter drip back into the bowl.
Transfer the battered tofu cubes to the coconut-panko mixture. Gently roll and press each cube so all sides are well covered in the crumbs. Place the coated tofu pieces on the prepared baking sheet in a single layer, leaving a little space between them for good airflow and crisping. Repeat until all the tofu is coated.
Step 5: Bake Until Crispy and Golden
Lightly drizzle or spray the tops of the tofu cubes with the remaining neutral oil. This helps the coating turn deeply golden and crunchy. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, turning the tofu pieces over halfway through the cooking time.
The tofu bites are done when they are a rich golden-brown color and feel firm and crisp on the outside. If they need a bit more color or crunch, bake for an additional 2–3 minutes, keeping an eye on them so the coconut does not burn.
Step 6: Make the Tangy Mango-Lime Dipping Sauce
While the tofu bakes, prepare the sauce. In a blender or food processor, combine the diced mango, 2 tbsp lime juice, rice vinegar, 1 tbsp maple syrup or honey, grated ginger, minced garlic, and 1/4 tsp salt. If you like some heat, add chopped fresh chili or a pinch of red pepper flakes.
Blend until completely smooth and creamy. If the sauce is too thick, blend in 1–3 tbsp of water, a little at a time, until it reaches a pourable but still clingy consistency. Taste and adjust the seasoning: add more lime juice for tang, sweetener for sweetness, or salt to sharpen the flavors. Transfer the sauce to a small serving bowl and set aside.
Step 7: Toss the Shredded Cabbage Salad and Serve
In a large bowl, combine the shredded green and red cabbage, julienned or grated carrot, sliced green onions, and chopped cilantro or mint (if using). In a small bowl or jar, whisk together 1 tbsp lime juice, rice vinegar, neutral oil, toasted sesame oil, 1 tbsp maple syrup or honey, 1/4 tsp salt, and a pinch of black pepper until well blended.
Pour the dressing over the vegetables and toss thoroughly so everything is lightly coated. Taste and adjust with a pinch more salt, lime juice, or sweetener if needed. Sprinkle toasted sesame seeds or chopped peanuts over the top for extra crunch.
To serve, arrange a generous handful of cabbage salad on each plate. Add a pile of hot, crispy coconut-crusted tofu bites alongside, and place a small ramekin of mango-lime dipping sauce on the plate. Garnish with lime wedges and extra herbs or chili if you like. Serve immediately while the tofu is at its crispiest.
Pro Tips
- Press well for extra crispiness: The drier the tofu, the crispier the coating. Do not skip pressing, and pat it dry again before marinating if it still feels damp.
- Keep coconut from burning: Coconut can brown quickly. If you notice the coating getting too dark near the end of baking, move the tray to a lower oven rack or loosely tent with foil for the last few minutes.
- Use a wire rack for maximum crunch: If you have an oven-safe wire rack, place it on the baking sheet and arrange the tofu on top. This allows hot air to circulate and crisp all sides even more.
- Adjust sauce to your mango: Very ripe mangoes are sweeter and may need less maple or honey and a touch more lime or vinegar to stay tangy.
- Shred cabbage finely: A very thin shred (use a sharp knife, mandoline, or food processor) makes the salad more delicate and helps it soak up the dressing nicely.
Variations
- Air-fryer version: Cook the coated tofu bites in a preheated air fryer at 375°F (190°C) for 10–14 minutes, shaking the basket halfway through, until crisp and golden. Lightly spray the tofu with oil before cooking.
- Extra-creamy sauce: For a richer dip, blend in 1–2 tbsp coconut milk or plain unsweetened yogurt (dairy or non-dairy) with the mango and lime.
- Different salad vibe: Swap the cabbage salad for a simple cucumber-radish slaw or a mix of leafy greens and shredded carrots dressed with the same lime-sesame dressing.
Storage & Make-Ahead
The tofu bites are at their best freshly baked, when the coconut crust is shatteringly crisp. However, leftovers do keep. Store cooled tofu bites in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, or in an air fryer for 5–7 minutes, until hot and re-crisped.
The mango-lime dipping sauce can be made up to 3 days in advance and stored in a sealed container in the refrigerator. Stir before serving; add a splash of water if it thickens. The cabbage salad is best within a few hours of tossing with dressing, but you can shred the vegetables and mix the dressing separately up to 1 day ahead. Combine and toss right before serving for the freshest texture.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, including tofu, sauce, and salad): about 450 calories, 17 g protein, 45 g carbohydrates, 22 g fat, 8 g saturated fat, 6 g fiber, 13 g sugar (mostly from mango and maple/honey), and 650–750 mg sodium. Actual values will vary based on brands used, exact portion sizes, and any substitutions.
