1 Bunch Cilantro

2/3 c White Vegetable Stock, below

1/4 c Lemon Juice

1 tb Crushed red pepper

1/4 c Minced ginger root

10 Garlic cloves

Black pepper, to taste 1 1/4 lb Firm tofu, drained, and cut

Lengthwise 4 1-in “steaks” 1 Small fresh pineapple

1/2 Jalapeno pepper, minced

4 Thin avocado slices, garnish

About 3 1/2 hours before serving: 1.
From bunch of cilantro, remove 4 springs to use as garnish later.
Chop remaining cilantro to make 1/2 C; set aside 1 T

for salsa.
2.
In medium-sized baking dish, combine chopped cilantro and next 6 ingredients; add tofu.
Marinate 2 hours at room temperature.
3.
About

1-1/4

hours before serving, peel pineapple; then finely chop.
In serving bowl, combine pineapple, jalapeno pepper, and reserved 1 T chopped cilantro.
4.
Prepare outdoor grill.
5.
Lightly oil grill; place tofu on grill over medium heat; reserve marinade.
Grill tofu until lightly browned, brushing frequently with marinade and turning once with a pancake turner.
6.
Serve tofu with pineapple mixture.
Garnish with cilantro and avocado if desired.
Makes 4 servings.
TO BROIL IN OVEN: Follow steps 1 through 3.
Preheat broiler.
Lightly oil rack in broiling pan; place tofu on rack; broil about 6-8 minutes until lightly browned, brushing frequently with marinade and turning once with pancake turner.