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