Filed Under: simmer, snack, southernsoul-food, Under 20 Mins, vegetable, Vegetables

Seared Tofu with Black Bean and Mango Salsa – Salsa

A well-rounded, balanced meal in one course!

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April 8th, 2012

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Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
  • 2-1/4 Cups water
  • 1-1/2 Cups rice, rinsed
  • 3/4 teaspoons kosher salt
  • 1/4 Cups extra-virgin olive oil
  • 1 Cup red onion, diced
  • 2 teaspoons ground cumin
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic minced
  • 1 can 15-oz black beans, in liquid
  • 11 pound extra-firm tofu cut into 4 thick slices
  • 2 ripe mangoes, peeled and diced
  • 1 medium tomato, cored, seeded and diced
  • 1/4 Cups fresh cilantro, chopped, plus more for garnish
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red onion, minced
  • 1 jalapeno pepper with seeds, minced
  • 1-1/4 teaspoons extra-virgin olive oil
  • 1 pinch kosher salt
    • Directions
  • 1.

    Rice

  • 2.

  • 3.

    In a small saucepan, bring water to a boil. Add rice and 3/4 teaspoon salt, cover, and simmer over low heat for 20 minutes. Fluff with a fork before serving.

  • 4.

    Black Beans

  • 5.

  • 6.

    In a large skillet, warm oil over medium heat. Add onion and cumin, sauté for 5 minutes. Add ginger and garlic and sauté for 2 more minutes. Add beans with liquid and simmer until thickened, about 5 minutes.

  • 7.

    Tofu

  • 8.

  • 9.

    Warm a large nonstick skillet over high heat. Add tofu and salt. Cook until browned, about 3 minutes per side.

  • 10.

    Salsa

  • 11.

  • 12.

    In a medium bowl, combine all salsa ingredients.

  • 13.

    Putting it all together

  • 14.

  • 15.

    Spoon some beans and rice onto four plates, and top with tofu and salsa. Garnish with cilantro.

    • Seared Tofu with Black Bean and Mango Salsa – Salsa
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