- 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
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine peaches, jalapenos, 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.
- Serving: Per serving
- Calories: 251
- Carbohydrates: 19g
- Fat: 16g
- Protein: 11g
- Dietary Fiber: 3g
- Saturated Fat: 4g
- Monounsaturated Fat: 9g
- Cholesterol: 0mg
- Potassium: 313mg
- Sodium: 491mg
- Exchanges: 1 other carbohydrate, 1 medium-fat meat, 2 fat
- Carbohydrate Servings: 1