Christina Pirelli's Braised Tofu with Mango on Arugula

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Serves 4

Christina PirelliIngredients

1/2 cup Kikkoman organic soy sauce
1 1/2 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 Mori-Nu extra firm tofu, cut into thick slices
1/2 cup minced red onion
1 medium jalapeno pepper, stemmed, seeded, minced
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1 tablespoon chopped fresh cilantro
3 tablespoons sesame oil
1/2 pound baby arugula
1 large mango, peeled, pitted, sliced into 1/2-inch strips


  1. Place soy sauce, 1/2 cup pineapple juice, 1/2 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.
  2. 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 1/2, about 15 minutes. Remove from heat and whisk in jalapeno, mustard, salt, cilantro and 1 tablespoon oil. Set aside.
  3. 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.
  4. Place arugula and onions in a bowl and toss with dressing to coat. Arrange on a platter with tofu and mango on top..

Source: Christina Pirello accessed July 31, 2011



ewestgate November 9, 2009
updated to fix links July 31, 201