Spicy Tofu Pineapple Rice Salad recipe | PCC Community Markets

Ingredients

• 1/2 cup Lundberg Japonica rice blend, cooked according to package instructions
• 1 pound extra firm tofu, pressed and sliced in half lengthwise
• 4 tablespoons canola oil
• 1/2 onion, diced small
• 1 carrot, thinly sliced on the diagonal
• 1 yellow pepper, diced medium
• 4 scallions, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1 cup finely chopped fresh pineapple (a chunky mush)
• 1 tablespoon molasses
• 1 tablespoon sugar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 teaspoon tamarind paste
• 1 teaspoon chipotle chile powder
• 2 to 3 cloves garlic, minced
• Salt and freshly ground pepper, to taste