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Sunday, April 12, 2009

Coconut Crusted Tofu with Mango Salsa

Tropical flavors like mango and coconut are abundant here in Hawaii, and when it's hot outside and the trades are still, nothing is more refreshing than these local flavors.
With a little Asian influence came this dish. It is a play on the traditional Agedashi Tofu topped with some gourmet flare like mango salsa.

Coconut Crusted Tofu with Mango Salsa

1-12 oz package firm tofu
1/3 cup sweetened coconut flakes
2 tablespoons Wondra flour
2 Tablespoons cornstarch
dash of sea salt
2 tablespoons Canola oil

1 ripe mango, diced
1 small carrot, shredded
1/4 cup red onion, chopped
1/4 teaspoon ginger, finely chopped
2 tablespoons cilantro, chopped
1 lime, juiced
dash of sea salt

In a mixing bowl combine mango, carrot, red onion, ginger, cilantro, and lime juice. Give a good stir and set aside.

Drain tofu and slice into five thick steaks. In a small bowl, combine coconut flake, flour, cornstarch, and sea salt. Coat each tofu steak in coconut mixture.

Heat 2 tablespoons canola oil in a large skillet over medium heat. Brown Tofu on all sides until golden brown. Drain cooked tofu on paper towel. Serve warm with Mango Salsa.

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