to save it for later.Seared Tofu with Spicy Black Beans and Mango Salsa
From Peter Berley’s Fresh Food Fast.
It’s a summer recipe.
Ingredients
| For the rice: | |
| 1-½ | C white rice (basmati, jasmine or sushi), rinsed |
| ¾ | tsp coarse sea salt or kosher salt |
| For the black beans: | |
| ¼ | C extra-virgin olive oil |
| 1 | C diced red onion |
| 2 | tsp cumin seeds, toasted and ground, or 2 tsp ground cumin |
| 2 | Tbsp grated fresh ginger |
| 2 | garlic cloves, minced |
| 1 | 15-oz can black beans |
| For the tofu: | |
| 1 | lb extra-firm tofu, cut into 4 thick slices |
| Coarse sea salt or kosher salt | |
| For the salsa: | |
| 2 | ripe mangoes, peeled and diced (or substitute peaches -- my wife is allergic to mango) |
| 1 | medium tomato, cored, seeded, and diced |
| ¼ | C chopped fresh cilantro, plus additional for garnish |
| 3 | Tbsp freshly squeezed lemon juice |
| 2 | Tbsp minced red onion |
| 1 | jalapeño pepper, with seeds, minced |
| 1-¼ | tsp extra-virgin olive oil |
| Pinch of coarse sea salt or kosher salt | |
Directions
1. To make the rice, in a small saucepan, bring 2-1/4 cups of water to a boil. Add the rice and salt, cover, and simmer over low heat for 20 minutes. Fluff with a fork before serving.
2. To prepare the beans, in a large skillet, warm the oil over medium heat. Add the onion and cumin and sauté for 5 minutes. Add the ginger and garlic and sauté for 2 more minutes. Add the beans with their liquid and simmer until thickened, about 5 minutes.
3. To prepare the tofu, warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle it with salt. Cook until browned on each side, about 3 minutes per side.
4. Meanwhile, make the salsa: In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeño, oil and salt; mix to combine.
5. To serve, spoon some of the beans and rice onto each of 4 plates, and top with the tofu and salsa. Garnish with cilantro.
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