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Coconut-Crusted Tofu with Peach-Lemongrass Salsa
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.

Ingredients
Directions
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.
Tips
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
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