| 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.
A Message from our Provider:
“Only with Jesus can you reach your full potential”