Thank you Jeff, for inspiring me to cook even though I am cooking for one for the next 8 days. I get a little maudlin when Rob and I are apart (doesn't happen very often) and I forget that I used to LIKE being on my own and cooking what I want...
I knew I wanted something with tofu; he hates it, I love it. I did a search of the CLBB and came across an interesting recipe for coconut tofu with peach salsa. Of course, god forbid I actually write down the necessary ingredients or even bookmark the recipe so I can find it later...
After work, I wandered up the hill to Meinhardts and decided to wing my ingredient list. Once I was satisfied with the main event, I picked out some Chili garlic gai lan from their prepared food section and then tried to pick a starch. Wait a minute! Rob's not here - I don't have to have a starch!! So I left it at that.
Here is my interpretation of the recipe I saw only once.
Coconut Crusted Tofu with Peach Lemongrass Salsa
1 peach, diced
1/2 small red onion, diced
1 tsp fresh lemongrass
1 tsp ground ginger
red chili, to taste
salt, to taste
1 tbsp fresh mint, chopped
1 tbsp rice wine vinegar
4 oz compressed extra firm tofu, sliced 1/2" thick
1 egg, beaten
1/2 cup unsweetened shredded coconut
Preheat oven to 375. Season tofu, dip in egg and then coat with coconut. Place on a well oiled bake sheet and bake for 15 minutes or until golden brown.
Meanwhile, saute onion and lemongrass in olive oil. Add peaches, vinegar and seasonings and cook till peaches are tender. Stir in fresh mint.
NB - I made a cooked salsa because I have an allergy to raw stonefruit. I think this would be nice with a fresh raw salsa as well.
Serve tofu garnished with salsa.