Logo Print This Recipe

Coconut-Crusted Tofu with Pineapple Salsa

Posted by Peggy on April 13, 2013

Coconut Crusted Tofu with PIneapple Salsa
Recipe: Coconut-Crusted Tofu with Pineapple Salsa


  • 1 (14-16) ounce package firm or extra-firm water-packed tofu block
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2-4 tablespoons peanut oil
  • 1 small Thai or jalapeno pepper*, seeded and minced (1-2 tablespoons)
  • 1, 1-inch piece fresh lemongrass, grated or minced (1 tablespoon)
  • 1 tablespoon chopped fresh basil, Thai basil if available
  • 1 tablespoon chopped peanuts
  • 3/4 cup diced pineapple
  • 1 tablespoon finely diced red or orange bell pepper, optional
  • 1/4 cup unsweetened flaked coconut, plus extra for sprinkling
  • 1 tablespoon flour
  • 1 tablespoons cornstarch


  1. Cut tofu into 6 (2x3-inch) rectangular slices and drain excess water on paper towels.
  2. While tofu is draining, whisk together sugar, lime juice and 1 tablespoon of the peanut oil. Stir in hot pepper, lemongrass, basil, peanuts, pineapple and bell pepper, if using. Season with kosher salt and reserve.
  3. Lightly season one side of each piece of tofu with kosher salt. Combine coconut, flour and cornstarch on a plate. Press both sides of tofu into coconut mixture.
  4. Heat 2 tablespoons oil over medium heat, and fry tofu about 15 minutes on each side or until golden brown, adding additional oil to pan if necessary. Adjust heat as necessary to insure the tofu maintains a steady, but not aggressive, sizzle. Drain a couple of minutes on paper towels. Plate tofu with salsa, sprinkle with coconut and serve.

*Always wear plastic gloves when handling hot peppers

Number of servings (yield): 2-3 servings

Drain Time: apx. 20 minutes

Active Time: 20 minutes

Fry Time: 30 minutes

Copyright © Peggy Lampman's dinnerFeed.