At the Zenith of Recipes

Mikazuki said:

[hide]1 block of extra firm tofu
Fresh ginger, peeled and chopped
1 can of sweetened pineapple chunks - separate juice, set chunks aside or discard
1 tbsp lemon juice
1 clove of garlic
Pinch of white pepper, to taste
Pinch of salt, to taste

1) Drain tofu from water, slice in half then slice into small blocks. Set aside.

2)In a blender (or food processor with multiple settings), puree ginger (amount of your choice but I buy my ginger in one pound chunks and consume two inches of root at a time) and garlic with lemon juice, salt, pepper and pineapple juice.

3) In a shallow dish place tofu in dish then cover with pineapple-ginger mixture. You can add or discard the pineapple chunks - I add the chunks to the top of the tofu. Cover with plastic wrap then place in the 'fridge overnight or for an hour (I like mine overnight).

4) You can either grill the tofu if you just sliced it thin or stir-fry after stir-frying chicken breast and veggies. I perfer mine stir-fried with veggies (no chicken).

-- Recipe adapted from Uwajimaya.com's Japanese Spicy Grilled Tofu.[/hide]​

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