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.

Makes 4 servings, 2 tofu steaks & 2/3 cup salsa each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Moderate

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

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 INFORMATION: Per serving: 251 calories; 16 g fat (4 g sat, 9 g mono); 0 mg cholesterol; 19 g carbohydrate; 11 g protein; 3 g fiber; 491 mg sodium; 313 mg potassium.

Nutrition bonus: Calcium (20% daily value), Magnesium (16% dv), Iron (15% dv).

1 Carbohydrate Serving

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

TIP: 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.

It's worth the trip to an expensive grocer like Gelson's or to an Asian supermarket for the lemongrass in this dish. I used two jalepenos, which didn't give much heat because the peaches were very ripe! Next time, I'll decrease the amount of brown sugar a little.

Mary, Los Angeles, CA

This is a very good recipe, if you can get the coconut to stick to the tofu. Maybe my coconut was too big, and needs to be shredded more. Other than that, it is delicious!

Emily

This was fantastic. I really pressed down on the coconut and had no problems with sticking, it was lovely brown and crusted (maybe the previous writer didn't use extra firm). The tofu held together well and the peach salsa was amazing. I served it with a spinach/mango/avocado salad and it was plenty for four. Big eaters might like a vegetable like asparagus with it though.

Anonymous, Toronto, ON

Unlike all the other EW recipes I have tried, this one fits into the "did anyone actually TRY this before publishing it?" category. I am a pretty experienced cook and always follow the recipe the first time out, adjusting it as necessary in future uses. Here, the slices of tofu are too thin and break easily, the proportion of starches to coconut is way too high, the temp called for is fine for the tofu but scorches the coconut quickly, and the salsa is boring. Lose this and try other tofu recipes, like the saute one with the peanut sauce and spinach.

Anonymous, Portland, OR

This is my family's favorite tofu recipe. The trick is to use the fine coconut from the health-food department. I have never had the tofu fall apart. Just like movie reviews, you never know until you check it out yourself!

Anonymous, Kirkland, WA

This is great! Yes, the trick is EXTRA firm tofu and don't slice it too thin. Mine is about 3/4 inch thick. Be sure to get unsweetened coconut as well, as opposed to baking flaked coconut which is sweetened. I didn't have jalapenos so used thai chili garlic sauce instead, and mangoes were on sale at the store so I subbed those in for the peaches. YUM! And real lemongrass is definitely worth it. You can freeze any extra lemongrass in a plastic ziploc for later use too. One last tip: try the coconut crust on salmon. It's also delicous!

Christine, Chapel hill, NC