Coconut-Crusted Tofu with Peach-Lemongrass Salsa

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.

From EatingWell: June/July 2006
Yield: 4 servings, 2 tofu steaks & 2/3 cup salsa each
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

  1. 3 medium peaches, peeled, pitted and diced
  2. 1-2 jalapenos, preferably red, seeded and minced
  3. 1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
  4. 1 tablespoon chopped fresh basil
  5. 1 tablespoon brown sugar
  6. 1 tablespoon rice-wine vinegar
  7. 3/4 teaspoon salt, divided
  8. 1/3 cup unsweetened flaked coconut
  9. 2 tablespoons flour
  10. 2 tablespoons cornstarch
  11. 1 14-ounce package extra-firm water-packed tofu, drained
  12. 2 tablespoons canola oil, divided

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 251 calories; 16 g fat (4 g sat, 9 g mono); 0 mg cholesterol; 19 g carbohydrates; 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