Coconut Tofu with Lemongrass Salsa

  • Coconut Tofu with Lemongrass Salsa
    Category :Quick & Easy

    Author : Janet


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    The crunchy-crisp tofu and our spicy-sweet salsa is classic, deep-fried coconut shrimp. Make it a meal: Stir fresh cpriander leaves into basmati rice and serve alongside. Great vegetarian dish that non-vegetarians could enjoy. I sure did. After all, it's flavorful, colorful, and tasty.


    1-2 red hot chillies, seeded and minced
    3 Medium peaches, peeled, pitted and diced
    1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried
    1 tablespoon Rice-wine vinegar
    3/4 teaspoons Salt, divided
    1 tablespoon Brown sugar
    1 tablespoon tablespoon chopped fresh basil
    650 grams package extra-firm water-packed tofu, drained
    2 tablespoons Cornstarch
    1/3 cup Unsweetened flaked coconut
    2 tablespoons Flour

    2 tablespoons Canola oil, divided


    Preheat oven to 400°F. Set a wire rack on a large baking sheet.

    Combine peaches, chillies, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.

    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.

    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.

    More recipes by Janet :

    Stuff Mushrooms Coconut Tofu with Lemongrass Salsa Peanut Butter Chocolate Fudge Mushroom Risotto Walnuts and Spinach Spaghetti

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