Pineapple-lime glazed tofu with spicy cucumber salad from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America (page 190) by The Moosewood Collective

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Accompaniments: Sweet potatoes with bitter orange

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Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil or vegetable oil for sunflower oil, red onions for shallots, and Chinese chile paste for dried red pepper flakes. See recipe for variations.

  • purrviciouz on July 31, 2018

    We really enjoyed this tropical feeling dish. I served it over white rice to make it a substantial dinner. This was a lot of work since it has many parts and next time I'll either make the cucumber salad a day ahead or skip it altogether. I thought it was going to be super sweet but it wasn't too sweet. I could use more spice here. I already doubled the Chinese chili paste but would increase further next time.

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