Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Ingredients

  • 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 (see Note)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice-wine vinegar
  • 3/4 teaspoon salt, 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

Description

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