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Thai Salad with Slow-Cooked Tofu in Pineapple Barbecue Sauce
Ingredients
  • 2 14-ounce packages extra-firm tofu frozen and defrosted
  • 1 large onion chopped
  • 8 large cloves garlic minced
  • ½ cup pitted dates about 2.5 ounces
  • 1 ½ cup crushed pineapple in own juice
  • ⅓ cup water
  • 2 fresh hot chile peppers chopped
  • 2 inches ginger-root peeled and minced (about 3 tablespoons minced)
  • 5 tablespoons tomato paste
  • 2 tablespoons tamari or lite soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon cider vinegar
  • generous grating of black pepper
  • Salt (optional), to taste
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