Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Crunchy-crisp tofu and spicy-sweet salsa  - Ideal for Vegetarians 

For a healthy low GI sugar alternative substitute Banaban Organic Coconut Sugar

You could also try Banaban Virgin Coconut oil and  Banaban Organic Toasted Chips as a substitute for unsweetened coconut flakes

You could also try ***Banaban Organic Coconut Flour but just remember if you do substitute some coconut flour into this recipe you will need to add more eggs and baking powder.


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 (substitute
Banaban Organic Coconut Sugar )
1 tablespoon rice-wine vinegar
3/4 teaspoon salt, divided
1/3 cup unsweetened flaked coconut
Banaban Organic Toasted Chips
2 tablespoons flour (substitutete ***Banaban Organic Coconut Flour )
2 tablespoons cornstarch
1 14-ounce package extra-firm water-packed tofu, drained
2 tablespoons 
Banaban Virgin Coconut oil divided


1. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
3. 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.
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.

Makes 4 servings, 2 tofu steaks & 2/3 cup salsa each

NUTRITION INFORMATION: Per serving: 251 calories; 16 g fat (4 g sat, 9 g mono); 0 mg cholesterol; 19 g carbohydrate; 11 g protein; 3 g fiber; 491 mg sodium; 313 mg potassium.