Coconut-Crusted Tofu with Peach-Lemongrass Salsa

June/July 2006

Your rating: None Average: 4.3 (65 votes)

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.

"The whole family loves this. Peach season is so short that I use flash frozen local peaches most of the time and it's just as good. "
Coconut-Crusted Tofu with Peach-Lemongrass Salsa

8 Reviews for Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Great fresh summer meal

I made this over the summer when peaches were at their peak. I thought the salsa was amazing and even made it without the tofu for a party. I added 2 habaneros to the salsa to help increase the heat, but it was still very sweet.I was afraid the tofu wouldn't have enough flavor, so I used the lime/soy sauce marinade recipe from eatingwell. I typically use coconut oil in most recipes, but I didn't think it added any coconut flavor. I will definitely make this again, but I do wish it had a stronger coconut flavor.

Peach salsa is devine!
Coconut Crusted Tofu w/ Spicy Peach Salsa

To make a bit better follow all instructions except pressing into coconut. Fry the tofu in one pan, and in another pan toast coconut. Plate tofu, salsa then sprinkle toasted coconut on top. Season with a dash of sea salt.

Fried tofu is nice
Awesome Tofu Dish!!

This is a great mixed dish to try, especially if your new to tofu. I made it the other night for some friends who had never tried tofu before and they loved it. The mixture of flavors and tastes make the tofu hardly noticeable. I found using a tofu press from Tofuxpress extremely helpful to prepare as well.

Not a strong coconut flavor

I think Iwill try frying in coconut oil next time to up the coconut flavor instead of the canola oil. Would also be good with the broiled pineapple recipe instead of the peach salsa.

Easy to make
Good starting point

I thought this was a great starting point for a meal. I usually like to marinate my tofu before I cook it to add more depth of flavor. I was afraid that the tofu portion of the meal seemed a little bland. I coated the tofu as directed, but marinated it beforehand in a mixture of soy sauce, mirin, rice vinegar, garlic, ginger, and coconut. This was an excellent meal, and the sides complemented the meal nicely.

Easy, quick, inexpensive

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