Co­conut-crusted tofu with salsa

Friday - - Good Food -

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.

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