Vegan Option
MAIN COURSE: COCONUT-LIME TOFU WITH TROPICAL SALSA
Crispy tofu steaks marinated in coconut and lime, served with a side of mango-pineapple salsa. It’s a plate that brings the zest of the tropics to your table.
Coconut-Lime Tofu with Tropical Salsa Recipe
Prep Time: 30 minutes (plus marinating time)
Cook Time: 20 minutes
Serves: 4 guests
Ingredients:
For the Tofu
• 14 oz (400 g) firm tofu, pressed and sliced into steaks
• 1 can coconut milk
• Zest and juice of 2 limes
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• Salt and pepper, to taste
• 2 tablespoons coconut oil, for frying
For the Tropical Salsa
• 1 cup mango, diced
• 1 cup pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional)
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt, to taste
Instructions:
1. Marinate the Tofu
> In a bowl, whisk together the coconut milk, lime zest and juice, soy sauce, maple syrup, minced garlic, grated ginger, and a pinch of salt and pepper.
> Place the tofu steaks in a shallow dish and pour the marinade over them. Ensure all pieces are well-coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
2. Prepare the Tropical Salsa
> In a mixing bowl, combine the diced mango, pineapple, red onion, jalapeño (if using), and lime juice. Gently fold in the chopped cilantro and season with salt to taste. Set aside to let the flavors meld.
3. Cook the Tofu
> Heat the coconut oil in a large skillet over medium-high heat. Remove the tofu from the marinade, letting excess drip off (reserve the marinade for later).
> Fry the tofu steaks for 3-4 minutes on each side, or until golden and crispy. Remove from the skillet and place on paper towels to drain any excess oil.
4. Reduce the Marinade (Optional)
> Pour the reserved marinade into the skillet and bring to a simmer. Reduce by half to thicken, creating a sauce to drizzle over the tofu.
4. Serve:
> Arrange the crispy tofu steaks on plates, top with a generous spoonful of tropical salsa, and drizzle with the reduced marinade sauce if desired.
Enjoy!
This Coconut-Lime Tofu with Tropical Salsa is a delightful vegan dish which brings a burst of vibrant flavors and textures, perfect for a Vintage Palm Soiree.