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grapefruit orange orange firm red onion jalapeno chile handful fresh cilantro salt freshly ground black pepper lime non-GMO salsa lime tamari Mirin wine syrup ginger
Viewed: 85 - Published at: 8 years agoIngredients
- 1 grapefruit
- 1 orange
- 1 blood orange
- 1 ripe but firm avocadopeeled, pitted and chopped
- 1/8 small red onion, finely chopped
- 1/2 large or 1 small jalapeno chile, seeded and minced
- Large handful fresh cilantro leaves, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 lime
- 1 package organic non-GMO firm or extra-firm tofu
- Citrus juices collected from segmenting the citrus (from the salsa recipe above)
- Juice of 1 lime
- 1 tablespoon tamari
- 1 tablespoon mirin wine (available at Asian markets)
- Small squeeze of maple syrup or honey (optional)
- One 1-inch piece ginger, finely grated
Method
- Make the salsa Segment your citrus over a bowl, collecting the juices.
- Set the bowl with the juices aside.
- Chop the citrus segments into about 1/4-inch pieces.
- In a separate bowl, combine them with avocado, onion, jalapeno, cilantro, salt and pepper.
- Squeeze lime juice on top and mix gently.
- Make the Tofu Drain the tofu and wrap it in several layers of paper towels.
- Place on a plate, cover with another plate and place a weight on top (a jar filled with water works great).
- Leave to drain for about 20 minutes.
- Add lime juice, tamari, mirin, honey and ginger to the bowl with citrus juice from the salsa and whisk to combine.
- Unwrap tofu and slice into your preferred shape.
- Place into a dish that is big enough to hold all of the tofu and the marinade.
- Pour the marinade over, turning tofu pieces to make sure that they are evenly covered.
- Leave to marinate for 30 minutes or longer.
- Grill the tofu for several minutes on each side until golden brown.
- You can also bake the tofu at 425 for about 20 minutes.
- Brush with marinade while grilling for an extra bright flavor.
- Serve with citrus salsa and wilted spinach or other greens and enjoy.
