Coconut Crusted Tofu with Peach-Lemongrass Salsa

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.