| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Low-cal, Main dish | 4 | Servings |
INGREDIENTS
| 1 | Bunch Cilantro | |
| 2/3 | c | White Vegetable Stock, below |
| 1/4 | c | Lemon Juice |
| 1 | tb | Crushed red pepper |
| 1/4 | c | Minced ginger root |
| 10 | Garlic cloves | |
| Black pepper, to taste | ||
| 1 1/4 | lb | Firm tofu, drained, and cut |
| Lengthwise 4 1-in "steaks" | ||
| 1 | Small fresh pineapple | |
| 1/2 | Jalapeno pepper, minced | |
| 4 | Thin avocado slices, garnish |
INSTRUCTIONS
About 3 1/2 hours before serving: 1. From bunch of cilantro, remove 4 springs to use as garnish later. Chop remaining cilantro to make 1/2 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 1-1/4 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.
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