Coconut Tofu with Lemongrass Peach Salsa recipe:
This is a quick and easy Vegetarian recipe that brings lots of bold flavors into boring and bland Tofu to make it taste really special! If you want, you can easily substitute chicken or your favorite white fish in the recipe. What I like about this is that it is ready in less than 30 minutes and it uses my favorite fruit….peaches! This is a great summer recipe that is light and nutritious!
Here’s What You Need:
2 seeded and minced jalapeño peppers (red)
1 tbsp fresh basil
3 medium peaches, peeled, pitted and diced
1- 2” piece of fresh lemongrass minced or 1 tsp dried
1 tbsp brown sugar
11 tbsp rice wine vinegar
1/3 cup unsweetened coconut
2 tbsp all purpose flour
2 tbsp cornstarch
2 tbsp olive oil
14 oz extra firm tofu (drained)
What You Need To Do:
Preheat oven 400 degrees.
Combine peaches with peppers, lemongrass, basil, brown sugar, vinegar and toss in bowl.
Mix coconut, cornstarch and flour.
Cut tofu lengthwise into thin steaks. Dry tofu between paper towels. Dip tofu steak into coconut mixture.
Heat olive oil in skillet over medium heat. Add steaks and cook till golden brown, approximately 2 minutes per side.
Serve tofu steaks with the the peach salsa and voila!!!!
You can serve this with jasmine rice or quinoa with herbs and scallions…