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Drain pineapple, reserving juice. In a 2-quart shallow baking dish, combine pineapple juice, 2 tablespoons cilantro, tamarind, oil, garlic, salt and black pepper. Add tofu, turning to coat. Marinate at room temperature for 30 minutes, turning tofu once halfway through marinating time.
Meanwhile, in a small saucepan, combine rice and 2/3 cup water. Bring to a boil; reduce heat. Simmer, covered, for 10 to 12 minutes or until rice is done.
Coat a nonstick grill pan with cooking spray. Preheat over medium-high heat. Transfer tofu slices to grill pan, reserving marinade in the baking dish. Cook tofu about 6 minutes or until heated through and browned, turning once halfway through cooking.
Add drained pineapple, reserved marinade, black beans, green onions and crushed red pepper to the cooked rice in the saucepan, stirring to combine. Return to heat to warm.
Place tofu slices on four serving plates. Serve rice mixture with tofu. Sprinkle with the remaining 2 tablespoons cilantro and, if desired, garnish with lime wedges.