Coconut-crusted tofu with salsa

Prep time 15 mins Cooking time 10 mins Serves 4 Pearls of 1 medium pomegranate 1-2 jalapeños, preferably red, seeded and minced 5cm piece fresh lemongrass, minced, or 1 tsp dried 1/2 cucumber, peeled and diced 2 tbsp assorted peppers 1/2 tomato, chopped 1 tbsp chopped basil 1 tbsp brown sugar 1 tbsp red grape vinegar 3/4 tsp salt 1/3 cup unsweetened flaked coconut 2 tbsp flour 2 tbsp cornstarch 400g packaged extra-firm waterpacked tofu, drained 2 tbsp canola oil 1 Preheat the oven to 200°C. Set a wire rack on a large baking sheet. 2 To prepare salsa, in a bowl mix together the pomegranate, jalapeños, lemongrass, cucumber, peppers, tomato, basil, brown sugar, vinegar and 1/4 tsp salt. 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 tsp salt, then press both sides of each tofu steak into the coconut mixture. 5 Heat 1 tbsp oil in a large non-stick frying pan 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 tbsp 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 pomegranate salsa.