Teriyaki Tofu Bowls with Pineapple Salsa
one package firm or extra firm tofu, drained and pressed
1 C Soy Vay Island Teriyaki marinade (any teriyaki sauce including home made will do)
1 C brown jasmine rice
1 1/2 C vegetable broth
1 T grated fresh ginger
2 C small diced pineapple
1 small red onion, finely chopped
1 jalapeño, seeds removed, minced
1/4 C chopped cilantro leaves
juice of one lime
1/2 tsp salt
melange of roasted or grilled vegetables, diced
(zucchini or other squash, onion, red pepper, etc.)
fresh baby spinach leaves
Marinate tofu in a ziploc bag for at least 30 minutes. Heat a little canola or soy oil in a skillet over medium high heat and brown tofu on all sides (about 3-5 minutes per side).
Make ginger rice by adding rice and broth to a saucepan and grate the fresh ginger over the rice. Bring to a boil, stir, reduce heat to simmer, cover and cook for 20 minutes. Let rest with lid on (check and make sure it's tender and cook a little longer if not).
Make salsa by combining all ingredients and tasting for salt and lime. Cover and chill in the refrigerator.
Grill or roast vegetables with a little olive oil and kosher salt. I have a cast iron griddle kind of pan from Crate and Barrel that I heat up as my grill heats up and I just throw on the vegetables and toss or flip them to roast over medium heat for about 10-12 minutes.
Make all these things in an order that's logical for you. Put your bowls together with things how you like them, hot, warm or chilled.
|you can chop things finer, we are good with chunky|
|grating ginger over brown jasmine rice|
|finished ginger rice|
|marinated tofu hitting the pan|