Coconut-Crusted Tofu With Peach-Lemongrass Salsa

Name: Coconut-Crusted Tofu With Peach-Lemongrass Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium peaches, peeled, pitted and diced; 1-2 jalapenos, preferably red, seeded and minced; 1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried; 1 tablespoon chopped fresh basil; 1 tablespoon brown sugar; 1 tablespoon rice-wine vinegar; 3/4 teaspoon sal, divided; 1/3 cup unsweetened flaked coconut; 2 tablespoons flour; 2 tablespoons cornstarch; 1 14-ounce package extra-firm water-packed tofu, drained; 2 tablespoons canola oil, divided

Servings: persons

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

1
1. Preheat oven to 400 F. Set a wire rack on a large baking sheet.
2
2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in medium bowl; toss to combine.
3
3. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu 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
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.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium peaches, peeled, pitted and diced, 1-2 jalapenos, preferably red, seeded and minced, 1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried, 1 tablespoon chopped fresh basil, and more.

Yes, Coconut-Crusted Tofu With Peach-Lemongrass Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!