Latest revision as of 16:25, 26 March 2011

Serves: 4

Active Time: 45 minutes

Total Time: 45 minutes

From: Fresh March/April 2011

Ingredients

Salsa

1 mango, pealed and cubed

1 red bell pepper, finely diced

1/2 cup finely diced red onion

1 jalapeño seeded and minced

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 tbsp. orange zest

2 tbsp. orange juice

Tofu

2/3 cup unsweeted shredded coconut

1/4 cup whole-wheat flour

2 tbsp. corn starch

1/8 tsp. salt

1/8 tsp. baking soda

graded zest from two limes

1 egg white

2/3-3/4 cup chilled seltzer water

2 14-oz. packages extra-firm tofu drained

1 tbsp. canola oil

Directions

Step 1

Prepare the salsa -

in a large bowl combine all the salsa ingredients. If desired use and immersion blender to puree a small amount of the salsa and mix well. Cover and chill for at least 30 minutes or overnight.

Step 2

Prepare the tofu -

In medium in bowl mix coconut, flour, corn starch, baking soda, salt, and lime zest. In a small bowl lightly beat together egg white and 2/3 cup seltzer water. Then stir into dry ingredients until incorporated. Mixture should be light pancake batter - if it's too thick add more seltzer water. Cut each clock of tofo horizontally into 4 pieces. Pat pieces dry with paper towel.

Step 3

In a large non-stick skillet heat oil over medium-high heat. Dip each tofu piece into batter and immediately add to pan. Cook 2-4 pieces at a time for 2 minutes per side or until golden brown. Transfer cooked pieces to a serving plate and tent to keep warm. Serve warm topped with mango salsa with additional salsa on the side.