I love all things spicy. However, balance is also an important component to a great meal. This chili glazed tofu with pineapple salsa and coconut rice has got it all! Spicy tofu, cooling coconut and bright, fresh pineapple!
Coconut rice is a favorite side dish of mine because it pairs well with many things. It’s also really easy to make, and is made from pantry staples like brown rice and coconut milk.
Want some more coconut rice? Check out this turmeric tofu and cilantro coconut rice recipe. A winner for sure!
What about the pineapple salsa? You will be loving the balance of sweet and savory, as well as the freshness that it adds to the plate. Try it in other applications like tacos or a relish for all things grilled!
Variations to the Chili Glazed Tofu with Pineapple Salsa and Coconut Rice recipe:
- Spiciness: I didn’t think the chili tofu was overly spicy at all. If you really want to kick up the heat, try adding some cayenne pepper, starting with 1/8 tsp. If you don’t do spice, try 1/2 tsp non-spicy chili powder instead.
- Fruit Salsa: swap out the pineapple for another fruit. Peaches, mango, or orange wedges would all be fun to try!
- Additions to the salsa: Mix in some onion and peppers if you want. I leave them out for the picky eaters at my house, but in your kitchen, make it how you like it!
Chili Glazed Tofu with Pineapple Salsa and Coconut Rice
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 2 servings
Ingredients
Coconut Rice
- ½ cup brown rice
- ½ cup coconut milk
- ½ cup water
- ¼ tsp salt
Chili Glazed Tofu
- 8 oz block tofu, pressed
- 1 TBS canola oil
- 2 tsp chili garlic paste (such as sambel olek)
- 1 TBS reduced sodium tamari or soy sauce
- ½ tsp cumin
Pineapple Salsa
- 1 cup diced pineapple
- 1 small Campari tomato, diced
- 2 garlic cloves, minced
- 1 tsp minced ginger
- ¼ cup minced cilantro
Instructions
- In a rice cooker or pot on the stove top, combine rice, coconut milk, water and salt. Cook until the liquid is absorbed, and the grains are chewy.
- Meanwhile, slice tofu into 4 thin pieces. Heat a skillet over high heat. Add the canola oil, swirling to coat. Carefully place tofu in the hot skillet, and cook until golden brown on both sides, 3-5 minutes per side.
- Whisk together the chili garlic paste, tamari or soy sauce, and cumin. Pour over the tofu, turning to coat. Remove from heat.
- Meanwhile, mix together all ingredients for the pineapple salsa.
- Serve the chili glazed tofu over top of the coconut rice, topped with pineapple salsa.
