How to Cook Vegan Tofu with Creamy Coconut Crisps

I’m not one to sing praises about my own food (usually) but this vegan adventure has really forced me to think outside the box and it’s resulted in a few gems along the way; this was one of them. (Also check out the Vegan Nasi Lemak recipe from a previous broadcast.)

As mentioned numerous times during the video (remember, this is all live so I have to be mindful of people joining the show late), the only reason I used tofu (and that particular variety) was because it was sitting around and needed to be used up. I really think this would work great (better, in fact) with mushroom stems or eggplant, or even a softer variety of tofu.

Vegan Tofu with Creamy Coconut Crisps


  • 2 cups of sliced tofu or any suitable vegetable
  • Pinch of salt
  • ½ tsp mushroom seasoning
  • Pinch of pepper
  • 1-2 Tbsps tapioca starch or cornstarch
  • ¼ cup coconut cream
  • ¼ cup water
  • 3 Tbsps rice flour
  • 1 tsp mushroom seasoning
  • ½ tsp pepper
  • 1 tsp garlic
  • 1 ½  tsps sugar
  • ½ tsp mushroom seasoning
  • Dash of pepper
  • 1 tsp tapioca starch or cornstarch + 1 Tbsp water
  • Some curry leaves
  • 1 tsp sliced red chillies
  • Oil for deep-frying


  1. Marinate tofu with salt, mushroom seasoning and pepper.
  2. Heat oil to about 180°C.
  3. Drench tofu with tapioca starch, then flash fry for about 1 minute; remove and drain.
  4. Combine coconut cream, water, rice flour, mushroom seasoning and pepper.
  5. Fry in two batches until they turn into crisps. Remove and drain.
  6. In a separate frying pan, heat up ½ Tbsp oil, then add minced garlic, chilli slices and curry leaves.
  7. Add tofu and seasoning – sugar, pepper, mushroom seasoning.
  8. Add tapioca starch + water mixture and fold in coconut crisps.
  9. Remove from heat and serve.


vegan fried tofu


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