Tuesday, June 07, 2005

Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Coconut-Crusted Tofu with Peach-Lemongrass Salsa (Adapted from Eating Well)

3 medium peaches, peeled, pitted and diced
2 red jalapenos, minced
1 2" piece fresh lemongrass, minced
1 tablespoon chopped fresh basil
1 tablespoon brown sugar
1 tablespoon rice-wine vinegar
3/4 teaspoon salt, divided
1/3 cup unsweetened flaked coconut
2 tablespoons flour
2 tablespoons cornstarch
14 ounce package extra-firm water-packed tofu, drained
2 tablespoons canola oil, divided

Preheat oven to 400

Place a wire rack on a large baking sheet.

In a medium bowl, toss together peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt.

In a shallow dish, mix coconut, flour and cornstarch until well combined.

Cut the block of tofu lengthwise into 8 thin steaks. Using a paper towel, pat the tofu slices dry and sprinkle with the remaining 1/2 teaspoon salt. Press each side of the tofu steaks into the coconut mixture.

In a large nonstick skillet, add 1 tablespoon oil and heat over medium-high. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side. Carefully place the tofu steaks on the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet and cook the remaining tofu steaks until golden brown. Serve with the peach salsa.

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