PINEAPPLE SALSA AND COCONUT RICE

Ingredients

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TOFU

• 1 Package Extra Firm Tofu
• Marinade

PINEAPPLE SALSA

• 1 Cup Pineapple 
  • Diced
• 1/2 Cup Diced Red Onion
• 1 Jalapeño
• 2 Cloves Minced Garlic
• 1 Diced Red Pepper
• 1 Diced Orange Pepper
• Zest of 1 Lime
• Juice of 1/2 a Lime
• Red Pepper Flakes 
  • To Taste

COCONUT RICE

• 1/2 Cup Shredded Coconut
• 1 Cup Dry Rice
• 1 Can (400ml) Coconut Milk
• 2 Tablespoons Ginger Paste

Directions

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TOFU

1. Remove the tofu from package and rinse gentle with water.
   
   
2. Press the tofu – Wrap the tofu in a towel and then place heavy cookbooks on top. Leave for at least 20 minutes to soak out the water.
   
   
3. Cut the tofu into desired shapes and put into the marinade. – It’s best to marinade overnight, but just do it for as long as possible.

PINEAPPLE SALSA

1. Dice the pineapple and then place in a strainer to let some of the juice drain out.
   
   
2. Dice the onion, jalapeño, garlic and peppers and place into a large bowl.
   
   
3. Add in the lime zest, lime juice and red pepper flakes.
   
   
4. Once the pineapple has stopped draining (at least 10 minutes), add to the bowl.
   
   
5. Stir all ingredients together, cover and put in fridge overnight or for as long as possible.

COCONUT RICE

1. Preheat the oven to 300F.
   
   
2. Toast the shredded coconut for 8-12 minutes until golden.
   
   
3. Place the rice and coconut milk into a medium-sized pot. Bring to a boil, then reduce to low, cover and cook for 20-30 minutes until most of the milk is absorbed and the rice is tender.
   
   
4. Remove from heat and keep the lid on for an additional 10 minutes.
   
   
5. Stir in ginger paste.

ASSEMBLE

1. Grill or bake tofu to the desired texture.
   
   
2. Spoon coconut rice onto a plate, add tofu, top with pineapple salsa and toasted coconut.
   
   
3. Add salt and lime juice to taste.

Notes:
I try to marinade the tofu overnight when possible.

It’s great to make the pineapple salsa the night before and let the flavors develop.