Tofu steaks with pineapple salsa

4 servings

Ingredients

Quantity Ingredient
1 Bunch Cilantro
⅔ cup White Vegetable Stock, below
¼ cup Lemon Juice
1 tablespoon Crushed red pepper
¼ cup Minced ginger root
10 Garlic cloves
Black pepper, to taste
1¼ pounds Firm tofu, drained, and cut
Lengthwise 4 1-in \"steaks\"
1 Small fresh pineapple
½ Jalapeno pepper, minced
4 Thin avocado slices, garnish

Directions

INGREDIENTS

Directions: About 3½ hours before serving: 1. From bunch of cilantro, remove 4 springs to use as garnish later. Chop remaining cilantro to make ½ C; set aside 1 T for salsa. 2. In medium-sized baking dish, combine chopped cilantro and next 6 ingredients; add tofu. Marinate 2 hours at room temperature. 3. About 1-¼ hours before serving, peel pineapple; then finely chop. In serving bowl, combine pineapple, jalapeno pepper, and reserved 1 T chopped cilantro. 4. Prepare outdoor grill. 5. Lightly oil grill; place tofu on grill over medium heat; reserve marinade. Grill tofu until lightly browned, brushing frequently with marinade and turning once with a pancake turner. 6. Serve tofu with pineapple mixture. Garnish with cilantro and avocado if desired. Makes 4 servings. TO BROIL IN OVEN: Follow steps 1 through 3. Preheat broiler. Lightly oil rack in broiling pan; place tofu on rack; broil about 6-8 minutes until lightly browned, brushing frequently with marinade and turning once with pancake turner. Each serving: About 225 Cal, 8 g fat, 0 mg cholesterol, 35 mg sodium. From Files of Alice in Houston 5/15/93

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