Seared Tofu with Spicy Black Beans and Mango Salsa

From Peter Berley's _Fresh Food Fast_. It's a summer recipe.

Seared Tofu with Spicy Black Beans and Mango Salsa

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  • Prep Time


  • Total Time


  • Servings



  • 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


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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