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Chili Glazed Tofu with Pineapple Salsa and Coconut Rice

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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

  1. 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.
  2. 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.
  3. Whisk together the chili garlic paste, tamari or soy sauce, and cumin. Pour over the tofu, turning to coat. Remove from heat.
  4. Meanwhile, mix together all ingredients for the pineapple salsa.
  5. Serve the chili glazed tofu over top of the coconut rice, topped with pineapple salsa.

Find it online: https://www.alisonsallspice.com/chili-glazed-tofu-with-pineapple-salsa-and-coconut-rice/