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Coconut-Crusted Tofu with Peach-Lemongra




Source of Recipe


EatingWell.com






Recipe Introduction


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.





List of Ingredients



• 3 each medium peaches
  
• 1-2 each jalapenos
  
• 1 2-inch piece fresh lemongrass
  
• 1 tbsp chopped fresh basil
  
• 1 tbsp brown sugar
  
• 1 tbsp rice-wine vinegar
  
• 3/4 tsp salt
  
• 1/3 cup unsweetened flaked coconut
  
• 2 tbsp flour
  
• 2 tbsp cornstarch
  
• 1 14-ounce package extra-firm water-packed tofu
  
• 2 tablespoons canola oil
  






Instructions



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.