Method:Frying

1. Formula

1. 3 peaches, peeled, pitted and diced
2. 1 jalapeno, preferably red, seeded and minced
3. 1 2-inch piece fresh lemongrass, minced
4. 1 tablespoon chopped fresh basil
5. 1 tablespoon brown sugar
6. 1 tablespoon rice-wine vinegar
7. 3/4 teaspoon salt, divided
8. 1/3 cup unsweetened flaked coconut
9. 2 tablespoons flour
10. 2 tablespoons cornstarch
11. 1 (14 ounce) package extra-firm water-packed tofu, drained
12. 2 tablespoons canola oil, divided

2. Nutrition Information

• Calories: 249 kcal
• Carbohydrates: 18 g
• Dietary Fiber: 1 g
• Fat: 16 g
• Protein: 9 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 400 degrees 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. 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.
4. 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. 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.

4. Remark

Notes: