I’m always looking for new ways to cook with tofu. I came across a recipe similar to this one on the eating well website. I made a few changes in the recipe for it to suite me. This recipe makes a very light meal and is excellent for the summer. If you’re not a fan of tofu you can substitute chicken for the protein.
Active Time: 10 Minutes
Total Time: 15 Minutes
Gluten Free/Vegan/Grain Free/Dairy Free/Refined Sugar Free (substitute maple syrup)
Mise en Place:
-2 Medium Peaches, peeled and cut in small chunks or diced
-1 Jalapeno, seeded and diced small
-1 Tablespoon fresh chopped Cilantro
-1 Tablespoon Brown Sugar
-1 Tablespoon Rice wine Vinegar
-1/3 Cup Unsweetened Coconut flakes (I used Sweetened)
-2 Tablespoons of Gluten Free Flour OR Rice Flour (AP works fine!)
-2 Tablespoons Corn Starch
-1 Package Firm Tofu, drained
-2 Tablespoons Oil
Method of Prep:
-Preheat oven to 400 degrees.
-Combine peaches, jalapenos, cilantro, brown sugar, vinegar and a teaspoon of salt in a small bowl. Stir to combine. Set aside.
-Mix coconut flakes, flour, a teaspoon of salt and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 5 thin steaks. Pat the tofu dry with a paper towel. Season both sides with salt and pepper.
-Heat 1 tablespoon of oil in a large saute pan on medium heat.
-Press both sides of tofu in flour mixture to coat.
-Place tofu into the frying pan. Cook until golden brown on both sides (Approximately 2 minutes each) Adjust heat to avoid burning.
-Transfer tofu to a sheet tray and bake in the oven for 5 minutes.
-Serve over rice and top with salsa.
-The tofu and salsa are great on their own, however I recommend cooking off some white rice and drizzling a little bit of soy sauce and sriracha on top of rice and garnish with scallions. Place 2 tofu steaks on top, spoon salsa over tofu and drizzle a little bit of the juice from salsa around the rice. (See pictures) YUMMY!