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.