Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Name: Coconut-Crusted Tofu with Peach-Lemongrass Salsa
Total time: 35 min
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; ⅓ 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

6 Ratings
6 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, June/July 2006

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Recipe Summary

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet.

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Step 2
Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
Step 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.
Step 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

Serving Size:

2 tofu steaks & 2/3 cup salsa

Per Serving:

269 calories; protein 11.6g; carbohydrates 23.1g; dietary fiber 3.1g; sugars 13.7g; fat 16.5g; saturated fat 4.1g; vitamin a iu 439.5IU; vitamin c 12.3mg; folate 23.5mcg; calcium 184.3mg; iron 2.5mg; magnesium 69.3mg; potassium 389.8mg; sodium 491.4mg; thiamin 0.1mg.

Exchanges:

1 other carbohydrate, 1 medium-fat meat, 2 fat | 1 Carbohydrate Serving

6 Ratings

5 star values: 2
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

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Jilary

10/29/2013

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. Pros: Peach salsa is devine! Cons: Not enough coconut flavor

EatingWell User

05/03/2013

Good. 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. Pros: Fried tofu is nice Cons: No coconut flavor.

Jen C

01/03/2012

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. Pros: Easy to make Cons: Not tons of flavor

merryc

06/12/2011

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. Pros: Easy, quick, inexpensive Cons: Tofu needs more flavor

julie_white@rogers.com

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.

EatingWell Member

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.

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Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

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

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Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

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