Difficulty: HOW MUCH LONGER, MOMMY?
Special Menu: Tour of Oceania
Pineapple Salsa
1 1/2 cups diced fresh pineapple
1 medium tomato, seeded and chopped
1 sweet onion, chopped
1 clove garlic, minced
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
Slice tofu block into 6 or 7 slices and place between paper towels with a weight to drain out as much liquid as possible. Occasionally squeeze out paper towels and re-press. Continue to press for atleast 3 hours, then poke tofu with forks to help them absorb marinade:
Tofu Marinade
2 T tamari
2 T ponzu
1/4 c pineapple juice
1 t sugar
1/4 t smoked paprika
4-5 cloves garlic, smashed
4 drops sesame oil
1/4 c coconut milk
combine all ingredients in a bowl or bag. add tofu and marinate for as long as possible, overnight preferred.
Heat cast iron skillet over medium, grill tofu, then carefully rotate to criss cross grill marks, repeat on opposite side.
Meanwhile, toss some macadamia nuts in a pan over medium low heat and toast for a few seconds until fragrant. crush with a knife.
Coconut rice
1 1/4 c coconut milk (the remainder in the can after using 1/4 c for marinade)
1/2 c water
1 c long grain white rice
generous pinch salt
heat coconut milk, water and salt until liquified, then add rice.
bring to a boil, cover, reduce, and heat until liquid is absorbed.
To serve, place a dollop or rice on a plate, then pile on tofu slices, salsa, and nuts.
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