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Coconut-Crusted Tofu with Peach-Lemongrass Salsa
Source: Eating Well

Note: Lemongrass, essential to Thai and Vietnamese cooking, is an edible grass with bright lemon fragrance and taste. Find it fresh in the produce section of large supermarkets, at Asian food stores and chopped and dried in specialty spice sections. Purchase from Penzeys Spices, (800) 741-7787, www.penzeys.com.

Rating:
Prep Time: 35 minutes
Cook Time: 35 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Coconut-Crusted Tofu with Peach-Lemongrass Salsa
3 each  medium peaches
1 each  fresh lemongrass
1 tbsp  brown sugar
0 3/4 tsp  salt
2 tbsp  cornstarch
2 tbsp  canola oil
Directions
  1. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
  2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
  3. 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 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
  4. 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.

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