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Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 2 tofu steaks & 2/3 cup salsa eachJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 2 tofu steaks & 2/3 cup salsa each
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 2 tofu steaks & 2/3 cup salsa each
Yield:
4 servings, 2 tofu steaks & 2/3 cup salsa each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3medium peaches, peeled, pitted and diced1-2 jalapenos, preferably red, seeded and minced1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)1tablespoonchopped fresh basil1tablespoonbrown sugar1tablespoonrice-wine vinegar¾teaspoonsalt, divided⅓cupunsweetened flaked coconut2tablespoonsflour2tablespoonscornstarch1 14-ounce package extra-firm water-packed tofu, drained2tablespoonscanola oil, divided
Cook Mode(Keep screen awake)
Ingredients
3medium peaches, peeled, pitted and diced
1-2 jalapenos, preferably red, seeded and minced
1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
1tablespoonchopped fresh basil
1tablespoonbrown sugar
1tablespoonrice-wine vinegar
¾teaspoonsalt, divided
⅓cupunsweetened flaked coconut
2tablespoonsflour
2tablespoonscornstarch
1 14-ounce package extra-firm water-packed tofu, drained
2tablespoonscanola oil, divided
DirectionsPreheat oven to 400 degrees 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.TipsNote: Lemongrass, essential to Thai and Vietnamese cooking, is an edible grass with bright lemon fragrance and taste. Find it fresh in the produce section of large supermarkets, at Asian food stores and chopped and dried in specialty spice sections. Purchase from Penzeys Spices, (800) 741-7787, www.penzeys.com.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, June/July 2006
Directions
Preheat oven to 400 degrees 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.TipsNote: Lemongrass, essential to Thai and Vietnamese cooking, is an edible grass with bright lemon fragrance and taste. Find it fresh in the produce section of large supermarkets, at Asian food stores and chopped and dried in specialty spice sections. Purchase from Penzeys Spices, (800) 741-7787, www.penzeys.com.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Preheat oven to 400 degrees 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.
Tips
Note: Lemongrass, essential to Thai and Vietnamese cooking, is an edible grass with bright lemon fragrance and taste. Find it fresh in the produce section of large supermarkets, at Asian food stores and chopped and dried in specialty spice sections. Purchase from Penzeys Spices, (800) 741-7787, www.penzeys.com.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, June/July 2006
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Nutrition Facts(per serving)269Calories17gFat23gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
