Coconut-Crusted Tofu with Peach-Lemongrass Salsa

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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.

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Cook Time:
35 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings, 2 tofu steaks & 2/3 cup salsa each

Ingredients

  • 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

  • ¾ teaspoon salt, divided

  • 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

Directions

  1. Preheat oven to 400 degrees 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.

Tips

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts (per serving)

269 Calories
17g Fat
23g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 269
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 12g 23%
Total Fat 17g 21%
Saturated Fat 4g 21%
Vitamin A 440IU 9%
Vitamin C 12mg 14%
Folate 24mcg 6%
Sodium 491mg 21%
Calcium 184mg 14%
Iron 3mg 14%
Magnesium 69mg 17%
Potassium 390mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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