Coconut-Crusted Tofu with Peach-Lemongrass Salsa
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.
- 3 medium peaches, peeled, pitted and diced
- 1-2 jalapenos, preferably red, seeded and minced
- 1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
- 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
- Preheat oven to 400°F. Set a wire rack on a large baking sheet.
- Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 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 1/2 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.
Tips & Notes
- 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.
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.
Nutrition Bonus: Calcium (20% daily value), Magnesium (16% dv), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 medium-fat meat, 2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- June/July 2006