Oven-Baked Crispy Coconut Crusted Tofu Bites

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These crispy coconut tofu bites are SO delicious! Made with a quick marinade, a sweet coconut-panko breading and then cooked in the oven until golden brown. They are crunchy on the outside and savory + tender on the inside. Great as finger food or to top salads, buddha or poke bowls.

Overhead view on a few oven-baked crispy crusted coconut tofu bites on a plate with a side of orange sauce.

This is one of my favorite tofu recipes ever!

If you are on the edge about liking tofu or not and feel like tofu is a little bit too 'blah' for you, then this coconut crusted tofu recipe will make you flip to the tofu-lover-team side!

It is slightly sweet, nicely crispy and has a fun delicious tropical vibe.

They might even remind you of coconut shrimps! Not that they taste like fish at all, but they have that similar coconut-y crunchy shell that hides a soft and savory middle. Really delicious, especially with a dipping sauce such as this Asian orange sauce.

I actually made these mini tofu bites a while back when just starting the blog. The post is now updated with more information on how to succeed, but the recipe remained pretty much the same.

Serve as appetizer, party food, over buddha or poke bowls or simply as finger food, kids love them!

Front angle view showing many coconut tofu bites with a sauce in the background.

What's to love about this recipe

Great flavor, perfect if you are a tofu beginner!
Requires easy simple pantry ingredients.
Kid friendly and fun finger food.
A tasty source of plant-based protein.
Healthy and oven-baked.
Dairy-free, egg-free and can easily be made gluten-free.
Deliciously crispy.

What you'll need to make it

Extra firm tofu: You will need a block of extra firm tofu to make this recipe. If the tofu is too soft, the bites will be harder to bread.
Soy sauce: choose low-in-sodium if desired or swap for tamari if looking for gluten-free.
Rice vinegar: adds a subtle tanginess to the marinade. Could swap for freshly squeezed lime juice too.
Maple syrup: or any other sweetener.
Ground flax seeds: I like to grind my own flax seeds using a high-speed blender, but you can buy already ground flax too.
Flour: all purpose, whole wheat or gluten-free flours work.
Panko breadcrumbs: gives the bites the best crispy texture compared to regular breadcrumbs. Choose gluten-free panko if necessary.
Shredded coconut: I recommend a finely shredded or desiccated kind of coconut. Coconut flakes are a little large for this recipe. Also, be sure to choose unsweetened.

Close up on a coconut crusted tofu bite on a plate that's surrounded by many more bites with a side orange sauce.

How to make it

Prep the tofu and marinate

Pat dry the block of tofu to remove the excess water. You can do a quick press by wrapping the block of tofu with a clean towel and add something heavy over (such as a few books). Let it press for 10-15 minutes (optional).

Then, slice the block of tofu in bite sizes of about 2 inches each.

In a medium-large bowl, combine the marinade ingredients together and whisk. Then, add the cubes of tofu and toss them in to completely cover each piece. Let them marinade until ready to use, about 10 min.

Also, line a baking sheet with parchment paper and pre-heat the oven to 400º.

Bread the tofu bites

Prepare the flax egg by combining the ground flax with the water in a shallow bowl. Set aside.

Transfer the flour in a second shallow bowl.

And combine the breadcrumbs and shredded coconut in a third shallow bowl.

Then, taking 1-3 cubes at the time, toss them in the flour, then in the flax egg and finally cover them with the coconut mixture. Press gently so it sticks well all around the pieces leaving no empty spots. Transfer to the prepared baking sheet and keep going with all the tofu pieces.

Bake

Once all the tofu bites are breaded, then bake in the oven for 15 minutes. Flip each piece and bake for another 15 minutes or until golden brown.

In process picture: overhead view on a bowl marinating tofu.

In process picture: there are a few pieces of tofu breading.

Watch how to make them

Cooking tips

Be sure to pat dry the block of tofu nicely. This will help the cubes absorb on the marinade, which will give the bites more flavor.
You can pat dry, slice the tofu and marinate the pieces overnight or during the day (in the fridge) so it is ready to bread when it's time to eat.
While breading, keep one hand for the wet and the other hand for the dry or the breading will stick to your fingers. I will usually rinse my fingers after every few pieces too.
To make the breading quicker, bread a few cubes at the time, depending on how wide your bowl is.
Space out the bites on the baking sheet so they can crisp better (they might steam if they are too close to each other).
For ultra crispy bites, spray oil over before baking.
Add sriracha to the marinade for spicy coconut bites.
You can slice the tofu in triangles as long as they are about 1-2 inches thick.

Close up on a crusted tofu bite half dipped with an orange sauce.

Serving suggestions

We often serve them simply as finger food with a side of veggies. Our kids adore them and they disappear quickly, especially when served with a dipping sauce. Place a few skewers on the side to help the dipping process.

They are the ideal topping for rice bowls such as buddha or poke bowls. I usually serve them combined with this coconut pineapple rice with a good drizzle of this sweet and spicy orange sauce. Other sauce ideas include store-bought sweet chili sauce, spicy mayo, Thai peanut sauce or even with a fruity peach salsa.

Add these crispy coconut tofu bites over a noodle bowl to boost the protein content. The tofu can be combined with so many sauces and will add lots of texture to your dish.

Also, instead of cutting the tofu in cubes, cut it in sticks and keep going with the recipe as is. Then, stuff a roll with the sticks after cooked and add this orange sauce with cilantro and shredded carrots for a delicious asian style sandwich similar to a tofu banh mi.

Add them to a vegetable stir-fry to add more protein and texture.

How to store the leftovers

I bet you won't have any leftovers!

But if you do, keep in an air-tight container in the fridge for 2-3 days. They will lose their crispiness over time, but the taste will stay delicious!

Reheat in the oven or in a pan to revive some of their crispy texture.

Close up on a coconut tofu bite that has a bite taken off to show the middle texture.

FAQ's

Can I pan-fry them instead of baking them in the oven?

Yes you can, but you will need to use oil so they roast nicely. Baking them in the oven makes it easier to make this recipe oil-free.

How to make them gluten-free

Use a gluten-free flour, swap the soy sauce for tamari and use a gluten-free panko breadcrumbs.

Other tofu recipes you might like

I hope you will love these tofu bites as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were.

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