Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Recipe from Eating Well.


coconut-crusted tofu with peach-lemongrass salsa photo


Total time: 35 minutes
Makes 4 servings (2 tofu steaks and 2/3 cup salsa each)



  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.
  4. Cut the block of tofu lengthwise into 8 thin steaks.
  5. 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.
  6. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  7. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching.
  8. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm.
  9. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.
  10. cook the remaining tofu steaks until golden brown, about 2 minutes per side.
  11. Serve the tofu with the peach salsa.

Nutrition Information