We tried a new grain with this dish...amaranth. This whole grain reminded me a lot of polenta or grits as it had a similar texture. I didn't add anything to it, and next time I think I'd stir in a little parmesan or goat cheese to spruce it up. A few pieces of grilled squash and eggplant on the side round out "veggie night."
We had a disappointing Pinot Grigio with this that I'd rather not talk about, but I did take the extra glass none the less. ;)
1 lb extra firm tofu
1 cup orange juice
2/3 cup coconut rum
1/4 fresh mango (pineapple would be great as well), chopped finely
1 Tbsp. soy sauce
2 tsp. fresh ginger, minced
Cut, the tofu into approximately 6 rectangles. Mix the rest of the ingredients and add tofu to marinade. Marinade 6-8 hours, or overnight. (the longer it marinates the better flavor you will get.)
Grill or broil, reserving marinade to reduce and use as a finishing sauce.
UPDATE on FOOT/ANKLE