Teriyaki Tofu with Pineapple Salsa

Craving a tropical getaway? Or wanting to bring a little more excitement to your next meal? This dinner may be just what the doctor ordered. Well, at least it was in my case. I am a big fan of tropical fruits, but almost never eat any as they do not grow anywhere near where I live. However, with a series of rainy days and fifty degree weather, I gave in. I needed something to perk up my spirits and this did just that. Once you start making fruity salsas, I promise you will never go back. They are incredible, and add so much flavor to your meal.

The recipe below involves a bit more scheduling than most of my dishes. If you know you want to make teriyaki tofu, it is vital that you start this dish in the morning. You will need to press the tofu (to drain the excess water) and let it marinate for at least a few hours. Trust me. You will want it to marinate for as long as possible. The longer it gets, the more flavorful it will be! If you have never pressed tofu before, not to worry. I will provide you with directions below. Enjoy!

Teriyaki Tofu with Pineapple Salsa

~ Serves 3-4~

Ingredients: 

For the teriyaki tofu:

~ one 14-16 oz block of extra firm tofu

~ 1/3 cup soy sauce, tamari or Bragg's liquid aminos

~ 2 TBSP toasted sesame oil

~ 2 TBSP honey

~ 1/4 cup mirin or white wine 

~ 3 TBSP rice vinegar, or honey ginger balsamic vinegar (if available)

~ 2 tsp ginger, freshly grated

~ 2 tsp garlic, freshly minced

For the pineapple salsa:

~ 1.5 cup pineapple, diced

~ 1/2 cup red bell pepper, diced

~ 1/4 cup scallions, diced

~ 1 cup jicama, peeled and diced

~ 1/2 a jalapeno, diced

~ 5 large mint leaves, diced

~ 1 TBSP ginger, freshly grated

~ 2 tsp garlic, minced

~ 2 TBSP orange juice

~ 2 tsp lime juice

~ (optional) 1 tsp melted coconut oil 

Directions: 

The morning of, slice the tofu in half horizontally. Line a plate with paper towels and place the two pieces of tofu on the plate. Cover the tofu with more paper towels and place another plate on top. You should have a sandwich: plate, paper towels, tofu, paper towels, plate. Next, find a heavy textbook and place on top of the plates. This weight will help squeeze as much water out of the tofu as possible. Let this sit for 30 minutes. 

While the tofu is draining, you can prepare the marinade. Place all the other ingredients in a mixing bowl and  mix until smooth. Set aside. 

Once the tofu is ready, slice it into 1/2 inch strips and place in a large square (or rectangular) container. You will want the tofu strips to be side by side in one single layer. Pour the marinade mixture over the tofu. It should almost completely cover the tofu. Place the tofu mixture in the fridge and let marinate for at least two hours, or all day. If your marinade does not completely cover the tofu, you can flip the pieces half way through the marinade time. 

When you are ready to bake the tofu, preheat the oven to 400 F. Line a baking sheet with parchment paper (or if you are out... like me... you can heavily grease your baking sheet). Remove the tofu from the marinade and place on baking sheet. Again, side by side in a single layer. Bake at 400 F for 20 minutes, then flip each piece over, lower the temp to 350 F and continue baking for 15-20 minutes.  

The tofu will be done when it is golden brown and crispy on the outside.

While the tofu is baking, you can prepare the salsa:

 Place the first 6 ingredients in a serving bowl. In a smaller bowl, combine the ginger, garlic, lime juice, OJ, and (optional) coconut oil. Pour the dressing over the pineapple salsa and mix until combined. 

TO SERVE:

~ Serve on a bed of coconut rice or quinoa. You can find the recipe here. 

~ Place a scoop of the salsa over each serving and garnish with extra mint. 

Enjoy!