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.