Coconut-Crusted Tofu with Peach-Lemongrass Salsa Recipe

Coconut-Crusted Tofu with Peach-Lemongrass Salsa Recipe

  • 3 peaches, peeled, pitted and diced
  • 1 jalapeno, preferably red, seeded and minced
  • 1 2-inch piece fresh lemongrass, minced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice-wine vinegar
  • 3/4 teaspoon salt, divided
  • 1/3 cup unsweetened flaked coconut
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1 (14 ounce) package extra-firm water-packed tofu, drained
  • 2 tablespoons canola oil, divided
  1. Preheat oven to 400 degrees 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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