November 9, 2012
Pineapple Not-So-Fried Rice
Serves 4 to 6
1 14-ounce (400g) package extra-firm tofu, drained
2 tablespoons soy sauce
1 pineapple (or 1 1/2 cups (340g) canned diced pineapple)
1 tablespoon canola oil
1 onion, thinly sliced
3 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon chili-garlic sauce
3/4 cup (170g) cashews
1 carrot, peeled and shredded
1/2 cup (115g) frozen peas
1/2 cup (115g) raisins
3 cups (675g) cooked rice, preferably jasmine
1/4 cup (60ml) vegetable broth (stock)
Preheat the oven to 325 F (180 C). Grease a small baking sheet.
Press the tofu to remove excess water. After pressing, cut the tofu into 1/2-inch (1.25cm) cubes. In a bowl, toss the tofu with soy sauce until each cube is coated. Place the tofu in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from the oven and set aside.
To prepare the pineapple, cut in half lengthwise using a sharp knife. Remove the flesh and cut into bite-sized pieces. Set aside 1 1/2 cups (340g) for this recipe, and save the rest for another use. Reserve the shell for serving.
In a large skillet or wok, heat oil over medium-high heat and sauté onions until soft and lightly browned. Season with salt. Add the garlic, curry powder, coriander, and chili-garlic sauce, and let cook a few more minutes. Add the cashews, carrots, peas, raisins, rice, broth, pineapple, and tofu.
Cook until heated through and adjust the salt to taste. Serve the rice as they do in Thailand—in the pineapple shell.
Recipe from Chloe's Kitchen by Chloe Coscarelli.
All figures are per serving (assumes six servings).
Fat: 9 g
Carbs: 55 g
Fiber: 3 g
Protein: 11 g
Sodium: 438 mg