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Join the 20-Minute Supper Club»Seared Tofu with Black Bean & Mango Salsa
Chinese cellophane noodles make this dish a light alternative to pasta or rice
Ingredients (Serves 4)
Rice |
||
|---|---|---|
| 2¼ cups | water | |
| 1½ cups | rice, rinsed | |
| 3/4 tsp | kosher salt | Black Beans |
| 1/4 cup | extra-virgin olive oil | |
| 1 cup | red onion, diced | |
| 2 tsp | ground cumin | |
| 2 tbsp | grated fresh ginger | |
| 2 | garlic cloves, minced | |
| 1 | 15-oz can black beans, in liquid | Tofu |
| 1 lb | extra-firm tofu cut into 4 thick slices | Salsa |
| 2 | ripe mangoes, peeled and diced | |
| 1 | medium tomato, cored, seeded and diced | |
| 1/4 cup | fresh cilantro, chopped, plus more for garnish | |
| 3 tbsp | freshly squeezed lemon juice | |
| 2 tbsp | red onion, minced | |
| 1 | jalapeno pepper with seeds, minced | |
| 1¼ tsp | extra-virgin olive oil | |
| 1 | pinch kosher salt |
Instructions
- Rice: 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.
- Black Beans: 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.
- Tofu: Warm a large nonstick skillet over high heat. Add tofu and salt. Cook until browned, about 3 minutes per side.
- Salsa: In a medium bowl, combine all salsa ingredients.
- Putting it all together: Spoon some beans and rice onto four plates, and top with tofu and salsa. Garnish with cilantro.
*Find this and other great recipes in…
Fresh Food Fast
By Peter Berley
Stylish, sophisticated, home-cooked vegetarian meals that can be created without the fuss in under an hour.
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Nancy writes:
Our family is a meat and potato, but I want to cook more vegetarian meal that my husband would find tasty, this was rated by him as a 5 stars refreshing and tasty, is a favorite now. Easy and well rounded meal.
Thanks
—posted October 25, 2006 at 9:18 p.m.
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