Coconut Crusted Tofu with Peach-Lemongrass Salsa
.
Yield
4 servingsPrep
10 minCook
8 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
peaches
peeled, pitted and diced |
|
| 2 | each |
jalapeño pepper
preferably red, seeded and minced |
*
|
| 1 | each |
lemongrass
minced, about 2 inches |
*
|
| 1 | tablespoon |
basil
fresh and chopped |
|
| 1 | tablespoon |
brown sugar, light
|
|
| 1 | tablespoon |
rice vinegar
|
|
| ¾ | teaspoon |
salt
divided |
|
| ⅓ | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
cornstarch
|
|
| 14 | ounces |
tofu
extra-firm water-packed, drained |
|
| 2 | tablespoons |
canola oil
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
peaches
peeled, pitted and diced |
|
| 2 | each |
jalapeño pepper
preferably red, seeded and minced |
*
|
| 1 | each |
lemongrass
minced, about 2 inches |
*
|
| 15 | ml |
basil
fresh and chopped |
|
| 15 | ml |
brown sugar, light
|
|
| 15 | ml |
rice vinegar
|
|
| 3.8 | ml |
salt
divided |
|
| 79 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornstarch
|
|
| 404.6 | ml/g |
tofu
extra-firm water-packed, drained |
|
| 3E+1 | ml |
canola oil
divided |
|
Directions
Preheat oven to 400°F.
Set a wire rack on a large baking sheet.
Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and ¼ teaspoon salt in a medium bowl; toss to combine.
Mix coconut, flour and cornstarch in a shallow dish.
Cut the block of tofu lengthwise into 8 thin steaks.
Pat the tofu slices dry with a paper towel, sprinkle with the remaining ½ teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching.
Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side.
Serve the tofu with the peach salsa.
