Spicy Tofu Pineapple Rice Salad

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  • 1/2 cup Lundberg Japonica rice blend, cooked according to package instructions
  • 1 pound extra firm tofu, pressed and sliced in half lengthwise
  • 4 tablespoons canola oil
  • 1/2 onion, diced small
  • 1 carrot, thinly sliced on the diagonal
  • 1 yellow pepper, diced medium
  • 4 scallions, thinly sliced
  • 1/4 cup coarsely chopped cilantro

Tofu Marinade

  • 1 cup finely chopped fresh pineapple (a chunky mush)
  • 1 tablespoon molasses
  • 1 tablespoon sugar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon tamarind paste
  • 1 teaspoon chipotle chile powder
  • 2 to 3 cloves garlic, minced
  • Salt and freshly ground pepper, to taste


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.

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