The rich flavor of the braised tofu is nicely balanced by the delicate bitter flavor of arugula in this main course salad. And the mango? Just some sweetness and antioxidants to make for salad perfection.
Makes 4-5 servings
¼ cup organic soy sauce
1 1/4 cups unsweetened pineapple juice
Juice of 2 fresh limes or lemons
4 whole cloves fresh garlic, plus one clove, minced
1, 2-inch piece fresh ginger, cut into 4 equal pieces
8 ounces extra firm tofu, cut into thick slices
¼ cup minced red onion
1 medium jalapeno pepper, stemmed, seeded, minced
1 teaspoon Dijon mustard
½ teaspoon sea salt
1 tablespoon chopped fresh cilantro
3 tablespoons sesame oil
½ pound baby arugula
1 large mango, peeled, pitted, sliced into ¾-inch strips
Place soy sauce, ¼ cup pineapple juice, half the lime juice, whole garlic cloves and ginger in a sauce pan. Whisk well. Add tofu and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove tofu carefully and set aside. With a slotted spoon, remove garlic and ginger and discard.
Add red onion to cooking liquid and simmer for 1 minute. Drain onion, discarding marinade and place onions in a small bowl.
Place remaining pineapple juice in a small saucepan and simmer over medium heat until reduced by half, about 15 minutes. Remove from heat and whisk in jalapeno, mustard, salt, cilantro and 1 tablespoon oil. Set aside.
Place remaining oil in a skillet over medium heat and lay tofu in oil. Braise tofu until browned on both sides, turning once to ensure even browning. Remove from skillet and set aside.
Place arugula and onions in a bowl and toss with dressing to coat. Arrange on a platter with tofu and mango on top.
Cook’s Tip: You may substitute fresh basil for the cilantro if you do not like the taste of this strongly flavored herb.