Main plate, Summer
3 medium peaches, peeled, pitted and chopped
2 jalapeno (red) seeded and minced
1 small red onion
1 2-inch piece lemongrass, mince
1 tbs. chopped fresh basil
1 tbs. brown sugar
1 tbs. rice-wine vinegar
3/4 tsp. salt, divided
1/3 c. unsweeted flaked coconut
2 tbs. flour
2 tbs. cornstarch
1 14-oz. package extra-firm tofu
2 tbs. olive oil, divided
1. If making 4 servings, pre-heat oven to 400F and set a wire rack on a large baking sheet. If only making two, have a plate covered in paper towels ready when you cook.
2. Combine peaches, diced jalapeno, diced onion, diced lemongrass, sliced basil, brown sugar, vinegar and 1/4 tsp. salt in a medium bowl. If using frozen peaches, combine well in advance and allows to warm to room tempteratures for several hours.
3. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices drywith a paper towel, sprinkle with the remaining 1/2 tsp. salt, then press both sides of each tofu steak into the coconut mixture.
4. Heat 1 tbs. oil in a large nonstcik skillet over medium-high heat. Add tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent sorching. Transfer the tofu steaks to the rack-lined baking sheet and placein oven to keep warm, or onto paper lined plate. Heat the remaining 1 tbs. oil in skillet over medium-high heat and cook the remaining tofu steaks until golden brown.
5. Serve with peach salsa.
For a complete meal, make cilantro-coconut basmati rice or corn on the cob on the side.
**If using nectarines instead of peaches, no need to peal them.