Tofu Pepper Taco With Pineapple Salsa Recipe
Ingredients
1 pound soft tofu, rinsed and drained
2 tablespoons Oriental sesame oil
2 tablespoons soy sauce
2 teaspoons pepper
2 cloves garlic, pressed or minced
8 large leaves radicchio (about 4 oz.total), rinsed and crisped
1 cup shredded jicama
Salsa
Directions
Cut tofu into 1/2-inch cubes; drain well on towels.
Gently mix with sesame oil, soy sauce, pepper, and garlic.
Let stand 5 to 15 minutes.
Arrange radicchio leaves on plates and fill with jicama; set aside.
Place a 10- to 12-inch nonstick frying pan on medium-high heat.
Add tofu mixture and cook, turning carefully, until tofu is lightly browned, about 15 minutes.
Fill each radicchio cup equally with tofu.
Add salsa to taste.
Gently mix with sesame oil, soy sauce, pepper, and garlic.
Let stand 5 to 15 minutes.
Arrange radicchio leaves on plates and fill with jicama; set aside.
Place a 10- to 12-inch nonstick frying pan on medium-high heat.
Add tofu mixture and cook, turning carefully, until tofu is lightly browned, about 15 minutes.
Fill each radicchio cup equally with tofu.
Add salsa to taste.
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