Barbecued Tofu, Black Beans, Pineapple and Basmati Brown Rice

I get a kick out of playing the game—let’s see what I can make out of whatever I find in my fridge and cupboard.  I love surprises and this game typically results in amazement or more wine….  The game is to be played with loud music and an adult beverage of sorts. Tonight it was One Day the Reckoning Song and Grand Traverse Semi-Dry Reisling a pretty good mix!

The ingredients were as follows: Tofu, Black Beans, Rice, Pineapple, Red Cabbage.  I went for something sweet, spicy, tangy—a bit of Caribbean flair.  I made up a homemade barbecue sauce to marinate the tofu and season the black beans. I’ve never made homemade barbecue sauce but it was easy and uses staple ingredients.

Barbecued Tofu with Black Beans, Pineapple and Basmati Rice

Barbecue Sauce
I’m a home cook which (to me) means I don’t necessarily have to follow recipes or measure, it’s all about playing with taste and textures!  So, be a cook, be playful in the kitchen (e.g. the following may not be precise so tweak it as needed)
1 cup Ketchup
1/4 cup Apple Cider Vinegar
1/4 cup Brown Sugar
2 Tablespoons Mustard (I had a honey mustard in the fridge, so that’s what I used)
1 Tablespoon Worcestershire Sauce
1 Tablespoon Liquid Smoke
1 teaspoon Sriracha
and some ample shakes of the following spices:
Chili Powder
Ancho Chili Powder
Chipotle Pepper Powder
Cumin
Garlic Salt
Onion Powder

Bring all of the above ingredients to a boil over medium hight heat and simmer about 5 minutes.

Barbecued Tofu with Black Beans, Pineapple and Basmati Rice

The rest of the dish:

Barbecued Tofu with Black Beans, Pineapple and Basmati Brown Rice
Firm Tofu
1 Red Onion, chopped
2 cloves Garlic, minced
1 can Black Beans
1 cup Pineapple, cubed or use 1 can
1 cup shredded Red Cabbage
Cilantro, chopped
4 Tablespoons Orange Juice
Salt and Pepper to taste
1/4 cup Barbecue Sauce
Brown Basmati Rice

Begin by preparing the tofu.  Drain the liquids and press before marinating in the barbecue sauce, 30 minutes up to 24 hours.  Set aside.

Next begin cooking the rice, if you have a rice cooker by all means!  Otherwise take 1 cup of brown basmati rice and add to a hot pot on the stove, brown for a few minutes and then add 2 cups of water.  Bring to a boil, cover and simmer about 30 minutes or until tender.

In a skillet use your preferred oil and saute the onion and garlic until fragrant.  Drain the can of black beans and add to the onion mixture, then add the pineapple (if using canned pineapple drain and reserve some liquid in place of/in addition to the orange juice) followed by the barbecue sauce.  Simmer until heated through then add the orange juice, red cabbage, cilantro and salt and pepper to taste.  Simmer until heated through.

Next broil, grill, or saute the barbecue marinated tofu.  I used the broiler, sliced the tofu into thin strips and covered with the marinade.  Broil for about 3-5 minutes on each side.

To serve begin with the rice, then top with the black bean and pineapple mixture followed by tofu and cilantro. If you have limes (I didn’t) they would be a great addition to serve alongside.

A brightly colored dish packed with flavor and one that Lynn Rossetto Kasper, from Stump the Cook would be proud of !

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