Tuesday, May 4, 2010

Tofu with Pineapple and Cilantro Sauce

Umm, so I decided to give vegetarianism another try. This time I am NOT going vegan and I am NOT wasting my money on "fake meat". As I am starting my new job in July and will end up with TONS of expenses (rent, student loans, dog food, my food, cable, utilities...) I decided I needed to cut out certain things in my life to save money. I found that I really do spend a lot on meat considering I eat a lot of goat and lamb (ehh, chicken really isn't my cup of tea). So I found this lamb dish from Claire Robinson's show 5 Ingredient Fix called Lamb with Pineapple Mint Sauce and decided to change it to a vegetarian version. The outcome was very tasty and I think veg people out there will enjoy it.
Tofu w/ Pineapple and Cilantro Sauce
1 package of firm tofu
1 pineapple chopped into tiny pieces
1 bunch of cilantro chopped
1/2 cup water
two cloves of garlic minced
olive oil
salt and pepper
Preheat your oven to 375 degrees. Heat a olive oil in a pan. Season the tofu (make sure you've drained off the water with a paper towel so no oil splashes when it hits the pan) with salt and pepper and place it on the hot pan and allow to brown. Flip over and brown other side. Place the tofu on a baking sheet and bake for 30 minutes.
While the tofu is baking, add a little bit more oil into the pan and add the garlic. Cook the garlic until soft and then add the pineapple. Stir the pineapple around to make sure its well coated w/ the oil and add the cilantro and water. Reduce the heat and cook down the pineapple. It will take about 30-40 minutes. You'll now its ready because the pineapple will be very soft.
Take the tofu and with a very sharp knife slice it and arrange it on a place. Pour pineapple cilantro sauce on top. I took my tofu and served it with some spinach and pearl barley.
Bon appetit!

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