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Pineapple Not-So-Fried Rice
Recipe by Our Cookbook Collection
Yield 4-6 servings
Loaded with veggies, tofu, cashews, and raisins, this sweet and salty Thai pineapple rice dish is a healthful and hearty entrée.
14 ounces extra-firm tofu, drained
2 tablespoons soy sauce
1 -- pineapple, or 11⁄2 cups diced pineapple
1 tablespoon canola oil
-- onion, thinly sliced
-- Sea salt
3 -- cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon chili-garlic sauce
3/4 cup cashews
-- carrot, peeled and shredded
1/2 cup frozen peas
1/2 cup raisins
3/4 cup cooked rice, preferably jasmine
1/4 cup vegetable broth
Preheat the oven to 325 degrees. Grease a small baking sheet.
Press the tofu according to directions on page 252. After pressing, cut the tofu into 1⁄2-inch cubes. In a bowl, toss tofu with soy sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from oven and set aside.
To prepare pineapple, cut in half lengthwise using a sharp knife. Remove the flesh and cut into bite-sized pieces. Set aside 11⁄2 cups 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 garlic, curry, coriander, and chili-garlic sauce, and let cook a few more minutes. Add cashews, carrots, peas, raisins, rice, broth, pineapple, and tofu. Cook until heated through and adjust salt to taste. Serve the rice like they do in Thai- land—in the pineapple shell!