STUFFED KALABASA BLOSSOMS with TOMATO SALSA DIP (Mrs. Galang's Kitchen S4 Ep3)
Coconut-Crusted Tofu With Peach-Lemongrass Salsa
The crunchy-crisp tofu and our spicy-sweet salsa are inspired by that restaurant-chain classic, deep-fried coconut shrimp. Make it a meal: Stir fresh cilantro into basmati rice and serve alongside. Try sliced bananas drizzled with "lite" coconut milk for dessert.
TOTAL TIME:30 min
3 medium peach(es)
peeled, pitted and diced
2 whole pepper(s), jalapeno
preferably red, seeded and minced
2 inch(es) lemongrass
1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried
1 tablespoon basil, fresh
- 1 tablespoon sugar, brown
- 1 tablespoon vinegar, rice wine
3/4 teaspoon salt
1/3 cup(s) coconut, flaked
- 2 tablespoon flour, all-purpose
- 2 tablespoon cornstarch
14 ounce(s) tofu, extra-firm
2 tablespoon oil, canola
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.
4. 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.
5. 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.
6. 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.
Video: STRAWBERRY COOKIES (Mrs.Galang's Kitchen S5 Ep3)
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