Coconut-Crusted Tofu With Peach-Lemongrass Salsa

• 3 medium peaches, peeled, pitted and diced
• 1-2 jalapenos, preferably red, seeded and minced
• 1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried
• 1 tablespoon chopped fresh basil
• 1 tablespoon brown sugar
• 1 tablespoon rice-wine vinegar
• 3/4 teaspoon sal, divided
• 1/3 cup unsweetened flaked coconut
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 tablespoons canola oil, divided

1. 1. Preheat oven to 400 F. Set a wire rack on a large baking sheet.
2. 2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in medium bowl; toss to combine.
3. 3. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu 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.
4. 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.

peaches, jalapenos, fresh lemongrass, fresh basil, brown sugar, ricewine vinegar, coconut, flour, cornstarch, water, canola oil

Taken from www.epicurious.com/recipes/member/views/coconut-crusted-tofu-with-peach-lemongrass-salsa-1221781 (may not work)