pineapple-chile-verde-tofu.md

Pineapple Chile Verde Tofu

Ingredients

• Rice
• 1 block Tofu
• 2 teaspoons Smoked Parika
• 2 tablespoons Maple Syrup
• 4 tablespoons Soy Sauce
• 1 pound of Tomatillos
• 1 bunch Cilantro
• 1 yellow onion
• 1 Jalapeno
• 1 head of Garlic
• 2 Poblano Peppers
• 1 Lemon or Lime.

Instructions

Tofu

1. Drain and rinse the block of tofu.
2. Slice it into 6 even pieces.
3. Place it into a salt water brine for at least 30 minutes.
4. Drain and rinse the tofu again.
5. Mix the soy sauce, maple syrup, and smoked paprika in a bowl.
6. Marinate the tofu pieces in the mixture. A Ziplock bag works well for this.
7. Let the tofu marinate for at least 30 minutes.

Pineapple Chile Verde

1. Get a large sheetpan and spray with cooking oil.
2. Get an oven started on Broil.
3. Dehusk and slice the tomatillos in half. Place cut side down on the pan.
4. Chop pineapple into wedges and place roughly 1 cup onto the pan.
5. Cut the onion into quarters and place 2 quarters onto the pan.
6. Place the Jalapeno and Poblanos directly on the pan.
7. Slice the top of the head of garlic, spoon some oil onto it, and wrap in foil. Put the whole thing on the pan.
8. Place the pan in the oven for 15 minutes.
9. Remove the tomatillos and the juices into a blender.
10. Flip the peppers, jalapeno, onion, and pineapple.
11. Place the pan back in the oven for another 5-10 minutes.
12. Monitor the pan. The peppers should be charred all over and they pineapple should have turned golden amber in color with some char.
13. Remove the pan, place the peppers into a ziploc bag or tupperware immediately to allow them to steam.
14. Squeeze out the roasted garlic into the blender along with the onions and pineapple.
15. After a couple of minutes, open the peppers container and peel the skins off of them. De-seed them as necessary for desired spice level.
16. Put the peppers into the blender along with some cilantro and blend them all together to desired consistency.

Pineapple Salsa Fresca

1. Chop some of the remaining pineapples into small cubes.
2. Chop a quarter onion into a small dice.
3. Chop a handful of cilantro.
4. Mix them all into a bowl with a squeeze of lemon or lime and salt/pepper to taste.

Putting it together

1. Make a pot of plain rice.
2. Heat some neutral oil on a pan over medium heat. When hot, place each tofu block straight out of the marinade.
3. Weigh down the tofu blocks with a plate or another pan. Wait for 3-5 minutes.
4. Using a spatula, flip each block and repeat the process.
5. Continue flipping if necessary until all blocks are browned.
6. On a plate start with a bed of rice, place 3 blocks over it.
7. Spoon on a generous line of the Chile Verde and top with the fresh Salsa Fresca.