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Tequila Lime Tofu with Mango Salsa from The Ravens at The Stanford Inn by the Sea

Marinade:
1 pound extra firm tofu, pressed to remove excess water
1 cup Tequila (silver)
1/2 cup lime juice (4 medium limes)
1/8 teaspoon red pepper flakes
3 tablespoons finely chopped cilantro
1/4 cup olive oil
1 teaspoon salt
1. In a blender, puree all of the marinade ingredients until smooth
2. Cut tofu lengthwise into fourths, and place in a shallow dish and cover with marinade
3. Cover dish and marinate at least 2 hours and up to 24 hours.
Glaze:
1/4 cup tequila
1/2 cup lime juice
2 tablespoons evaporated cane juice
Combine ingredients in a saucepan.  Bring the mixture to a boil.  Lower the heat and allow the liquid to reduce by half. (process happens quickly)
Grilling: Turn marinated tofu onto grill over glowing coals and heat while basting the top.  Turn and base the other surface. Turn again and set the glaze on the first side.  Remove from grill and serve with Mango Salsa (recipe below)
Pan Frying: Place tofu in a lightly oiled frying pan over medium heat.  Baste the top and turn after 2 minutes; baste the other side.  Continue this process until golden brown.
Note: Keep in mind that tequila is flammable.  Do not bake the tofu with the marinade unless you first cook  off the alcohol on stove top, as the fumes could explode use caution when grilling and frying; the alcohol will cook off, but can flame up in the beginning.
Mango Salsa:
2 mangoes, diced
1/2 red pepper, finely diced
3 tablespoons cilantro, finely chopped
1/4 cup lime juice
Salt and pepper to taste
1. In a medium bowl, combine all the ingredients together
2. Taste for added seasoning
Serves 4-6

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