Ingredients

• 3 medium peaches, peeled, pitted and diced
• 1-2 jalapenos, preferably red, seeded and minced
• 1 2-inch pie fresh lemongrass, minced, or 1 teaspoon dried (see Note)
• 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 tablespoon flour
• 2 tablespoon cornstarch
• 1 14-ounce p extra-firm water-packed tofu, drained
• 2 tablespoon canola oil, divided

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Cooking Directions

Step 1

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

Step 2

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

Step 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.

Step 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.