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Coconut Lime-Crusted Tofu with Mango Orange Salsa
1 each mango, peeled and cubed
1 each red bell pepper, finely diced
1/2 cup finely diced red onion
1 each jalapeno, seeded and minced
1/2 cup Fresh cilantro, chopped
1/4 cup Chopped fresh mint
1 tablespoon orange zest
2 Tbsp. fresh orange juice
2/3 cup unsweetened shredded coconut (such as Ducoco brand, found in the Organic & Natural aisle)
1/4 cup whole-wheat flour
2 tablespoon cornstarch
1/8 teaspoon salt, or to taste
1/8 teaspoon baking soda
2 each lime zest, grated
1 each egg white
2/3 to 3/4 cup chilled seltzer water
2 (14 oz.) pkg extra-firm tofu, drained
1 tablespoon canola oil
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Coconut Lime-Crusted Tofu with Mango Orange Salsa

Coconut Lime-Crusted Tofu with Mango Orange Salsa

Coconut Lime-Crusted Tofu with Mango Orange Salsa
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:4 minutes
1. Prepare the salsa. In a large bowl, combine all the salsa ingredients. If desired, use an immersion blender for a few seconds to puree a small portion of the salsa, then mix well. Cover and chill for at least 30 minutes or overnight.
2. Prepare the tofu. In a medium bowl, mix coconut, flour, cornstarch, salt, baking soda, 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 like pancake batter; if it's too thick, add additional seltzer water. Cut each block of tofu horizontally into 4 equal pieces. Pat pieces dry with a paper towel.
3. In a large nonstick skillet, heat oil over medium-high heat. Dip each tofu piece in the batter and immediately add to the pan. Cook 2 to 4 pieces at a time, 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 in a bowl on the side.
Source: Hannaford fresh Magazine, March - April 2011