Pineapple-Glazed Tofu with Spicy Cucumber Salad

1 1/2 to 2 long english cucumbers, peeled, halved lengthwise, and seeded.
1 tablespoon of Kosher salt (I didn't have any, so I used pickling salt)
1/2 cup rice vinegar (you can use sushi vinegar and leave out the sugar)
2 tablespoons sugar
1/2 cup red onion, finely diced
1 small fresh hot red Thai chili
1 heaping tablespoon of cilantro, finely chopped


1 tablespoon peanut oil
1 pound of firm tofu, cut in half and then each half sliced into four slabs and then pressed and blotted dry
2/3 cup of pineapple juice
1 tablespoon of fresh lime juice
1/4 cup of salted peanuts, finely chopped


Enough brown rice noodles to make you both happy, cooked, rinsed, and tossed with a few drops of oil to prevent sticking.

First the salad:

  • Toss the cucumbers and salt in a colander and apply two sandwich size Ziploc bag full of water to the top to help draining.  Set aside for 1 hour.
  • While the cucumbers are draining, bring the vinegar and sugar to boil over medium heat.  Stir to dissolve the sugar and cook until reduced to 1/4 cup.  This takes about 5 minutes or so.
  • Pour the dressing straight from the stove into a large bowl and add the onion and chili.
  • When the cucumber has finished draining, rinse off the salt and blot dry with paper towels.  Add to the bowl and top with cilantro.
  • Stir well to mix.

Now the tofu:

  • Heat the oil in a large non-stick skillet (I used my cast iron pan).
  • Add the tofu in a single layer and cook until golden brown - about 7 minutes.  Turn the tofu and cook about 5 minutes.
  • Add the pineapple juice, lime juice and a dash of salt.
  • Cook, turning the tofu once until the liquid has evaporated.  This takes about 5 minutes.
  • Spoon enough brown rice noodles for one person on a plate, top with cucumber salad, tofu and garnish with peanuts.
  • We found the dish served two of us, with enough for seconds.
Adapted from Jack Bishop's A Year in a Vegetarian Kitchen
Published in 2004 by Houghton Mifflin Company, NY USA

July 14, 2010
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