View source for Dinner/coconut lime-crusted tofu with mango orange salsa

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.