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Coconut-Crusted Tofu with Peach-Lemongrass Salsa

June/July 2006

Your rating: None Average: 4.3 (61 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.



READER'S COMMENT:
"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 Recipe

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

07/10/2010

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.

Comments
07/02/2010
Anonymous

The tofu does not taste like coconut at all. You might as well just bread it with flour.

Comments
10/11/2009
Anonymous

This was very tasty and easy to make. My son has become vegetarian, so I like to try new tofu recipes. The peach salsa is light, with a refreshing flavor. A wonderful summertime dinner. This has become one of my daughter's favorite dishes!

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