Coconut-Crusted Tofu with Peach-Lemongrass Salsa (Printer-Friendly Version) | Eating Well
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Coconut-Crusted Tofu with Peach-Lemongrass Salsa

http://www.eatingwell.com/recipes/coconut_crusted_tofu_with_peach_lemongrass_salsa.html

From EatingWell:  June/July 2006

The crunchy-crisp tofu and our spicy-sweet salsa are inspired by that restaurant-chain classic, deep-fried coconut shrimp. Make it a meal: Stir fresh cilantro into basmati rice and serve alongside. Try sliced bananas drizzled with "lite" coconut milk for dessert.

4 servings, 2 tofu steaks & 2/3 cup salsa each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 251 Calories; 16 g Fat; 4 g Sat; 9 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 11 g Protein; 3 g Fiber; 491 mg Sodium; 313 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 medium-fat meat, 2 fat

Tips & Notes