Lime, pineapple, garlic and a little cilantro make this a vegan stir-fry dish with a classic Thai flavor twist. It’s great as a main course, but if you made it without the tofu, it would be a light side as well.
- 2/3 cup long grain rice, uncooked
- 2 tbs vegetable oil
- 1/2 pkg extra firm tofu, diced
- 1 1/2 cups fresh pineapple, in small chunks
- 1 large red or green bell pepper, chopped
- 3/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup unsalted cashew pieces
- 1 tbs soy sauce (check for wheat)
- 1 tbs lime juice
- Fresh cilantro (optional for garnish)
If you happen to be whipping up this dish with any leftover cooked rice, you will want roughly 2 cups. If you’re starting right from scratch, just cook up the 2/3 cup of rice in your usual rice-cooking way, rinse it and set it aside as you get everything else together.
Get a large skillet or wok heating up with about a tablespoon of oil. When it’s hot, stir in your tofu and cook until the pieces are nicely browned. Spoon them out of the pan, and set them aside too. Don’t turn the heat off the pan though.
Add another tablespoon of oil, and then start to cook the pineapple and pepper. Only for about 4 minutes, or until the fruit starts to brown a little. Stir in the cashews, green onion and garlic at this point. Just cook for another about a minute. Mix in the tofu to combine all the flavors, and then spoon the entire contents of your pan out into a mixing bowl while you get to the rice (you already made the rice, remember?). Leave some of the oil or liquid behind in your pan.
If the pan is too dry, add a little more oil and add the rice. Fry and stir for several minutes until it’s hot through. Now pour all your tofu and vegetables back into the pan and give it all a thorough stir-through. Add soy sauce and lime juice right before a final mixing. Serve up your Thai-inspired fried rice with a little bit of cilantro.
Should make enough for 2 to 4 servings.