Spicy Tofu Pineapple Rice Salad
This is a great summer dish with a brilliant flavor and a brilliant color palette.
- 1/2 cup Lundberg Japonica rice blend, cooked according to package instructions Add to list
- 1 pound extra firm tofu, pressed and sliced in half lengthwise Add to list
- 4 tablespoons canola oil Add to list
- 1/2 onion, diced small Add to list
- 1 carrot, thinly sliced on the diagonal Add to list
- 1 yellow pepper, diced medium Add to list
- 4 scallions, thinly sliced Add to list
- 1/4 cup coarsely chopped cilantro Add to list
- 1 cup finely chopped fresh pineapple (a chunky mush) Add to list
- 1 tablespoon molasses Add to list
- 1 tablespoon organic sugar Add to list
- 1 tablespoon extra virgin olive oil Add to list
- 2 teaspoons tomato paste Add to list
- 2 teaspoons balsamic vinegar Add to list
- 1 teaspoon tamarind paste Add to list
- 1 teaspoon chipotle chile powder Add to list
- 2 to 3 cloves garlic, minc Add to list
- Salt and freshly ground pepper, to taste Add to list
Cook rice. In the meantime, mix 1/2 cup of the pineapple plus the rest of the marinade ingredients in a bowl and set aside.
In a cast iron skillet, fry tofu over medium-high heat in oil unti lightly browned and crispy on both sides. Pour out all but one tablespoon oil from the pan, and set aside. While tofu is still warm, cut into cubes and stir into marinade. Toss until very well coated. Set aside.
In the same skillet, sauté onion over medium heat until softened and lightly browned. Add carrots and yellow pepper to the pan and cook for another 2 to 3 minutes. Season with salt and pepper. Add scallions and cook for another 30 seconds or so, stirring frequently. Pour into a large bowl and set aside.
Pour marinated tofu and all the marinade into the skillet, using a rubber spatula to scrape out all of the marinade. Fry over high heat, stirring continuously until marinade is completely absorbed and tofu is well coated. Add tofu, cooked rice, remaining fresh pineapple and cilantro to the bowl with the vegetables. Mix well. Season with salt and pepper to taste. Serve warm or at room temperature.
Recipe by, former PCC staff