Coconut-Crusted Tofu with Peach Mango Salsa
Servings 4 servings
Ingredients
Coconut-Crusted Tofu
- 1 package tofu extra firm
- 1/3 cup coconut shredded
- 2 tbsp all-purpose flour
- 2 tbsp corn starch
- 1 tsp salt
- 2 tbsp vegetable oil
Peach Mango Salsa
- 2 peaches diced
- 1 mango peeled, pitted, and diced
- 1 jalapeno stem and seeds removed, finely diced
- 1/2 bell pepper diced
- 1/4 red onion finely diced
- 1 handful cilantro chopped
- 1 lime juiced
Instructions
- Drain the liquid off the tofu and pat dry with paper towels. Halve the tofu blocks lengthwise. Line a baking sheet with paper towels and place tofu on the baking sheet. Top the tofu with more paper towels and place another baking sheet on top. Place heavy items like books or canned goods to weigh down the baking sheet and press the tofu. Let sit for a minimum of 10 minutes but 30-60 minutes is better.
- While the tofu is being pressed, combine all salsa ingredients in a medium-size bowl and stir gently. Cover and refrigerate until ready to use.
- Cut each tofu block into 4 pieces, then halve each of those pieces lengthwise. In a shallow dish, combine coconut, flour, cornstarch, and salt. Using a pastry brush, lightly brush each piece of tofu with water, then dredge the tofu in the coconut mixture until well-covered.
- Heat a large skillet over medium heat. Add 1 Tbsp canola oil, and place half of the tofu pieces in the skillet. Let cook undisturbed for 3-5 minutes, until golden brown and crisp. Flip the pieces over and continue cooking for another 3-5 minutes. Remove from pan and let sit on a paper towel. Continue cooking the rest of the tofu, adding more canola oil as needed.
- Serve immediately, topped with peach mango salsa.
Nutrition
Carbohydrates: 31g | Protein: 11g | Fat: 15g | Sodium: 607mg | Potassium: 313mg | Fiber: 4g