Seared Tofu with Spicy Black Beans and Mango Salsa

By marck

From Peter Berley's _Fresh Food Fast_.

It's a summer recipe.

Ingredients

• For the rice:
• 1-1/2 C white rice (basmati, jasmine or sushi), rinsed
• 3/4 tsp coarse sea salt or kosher salt
• For the black beans:
• 1/4 C extra-virgin olive oil
• 1 C diced red onion
• 2 tsp cumin seeds, toasted and ground, or 2 tsp ground cumin
• 2 Tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 15-oz can black beans
• For the tofu:
• 1 lb extra-firm tofu, cut into 4 thick slices
• Coarse sea salt or kosher salt
• For the salsa:
• 2 ripe mangoes, peeled and diced (or substitute peaches -- my wife is allergic to mango)
• 1 medium tomato, cored, seeded, and diced
• 1/4 C chopped fresh cilantro, plus additional for garnish
• 3 Tbsp freshly squeezed lemon juice
• 2 Tbsp minced red onion
• 1 jalapeño pepper, with seeds, minced
• 1-1/4 tsp extra-virgin olive oil
• Pinch of coarse sea salt or kosher salt

Details

Servings 4
Adapted from amazon.com

Preparation

Step 1

1. To make the rice, in a small saucepan, bring 2-1/4 cups of water to a boil. Add the rice and salt, cover, and simmer over low heat for 20 minutes. Fluff with a fork before serving.

2. To prepare the beans, in a large skillet, warm the oil over medium heat. Add the onion and cumin and sauté for 5 minutes. Add the ginger and garlic and sauté for 2 more minutes. Add the beans with their liquid and simmer until thickened, about 5 minutes.

3. To prepare the tofu, warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle it with salt. Cook until browned on each side, about 3 minutes per side.

4. Meanwhile, make the salsa: In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeño, oil and salt; mix to combine.

5. To serve, spoon some of the beans and rice onto each of 4 plates, and top with the tofu and salsa. Garnish with cilantro.