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