Things may look a little different around here, did you notice? If you’re on a reader, you’ll have to click through to see, but my blog has had a face lift courtesy of the lovely Julie over at Savvy Blog Services! Every year or so, I like to change things up to reflect the changes happening in the blog, with my photography, etcetera. Last year, I employed Shannon from Shan’s Shreds designs, and she created the blog design you saw up until yesterday.
In the last month or so, I started feeling like the design was too busy, and didn’t really reflect what the blog was anymore. Julie sent me a survey about what I was looking for and the feel I wanted, and I sent her this response:
I want the general feel that one might get when walking into a perfectly-lit, perfectly clean, perfectly stocked kitchen with the invitation to “make whatever”. I want bright and fun without being overwhelming, yet still somehow homey and classic.
I would say she nailed it. There are a few things that are different than before, most notably the social buttons over on the right.
You can now easily subscribe to my RSS feed, email, Twitter, Facebook, Instagram, and Pinterest with one click. You’ll notice that my contact info is on the right side now too instead of in the footer. Thank you Julie for your amazing work!
This started as an idea for teriyaki-glazed baked tofu skewers on rice. Then I saw that we were actually out of skewers. And then I managed to accidentally cut the tofu into small pieces while cooking it. So rather than a bunch of cute skewers with pineapple chunks and teriyaki sauce, I ended up with yet another dinner in a bowl. It turned out to be a good thing though, even though we have far too many leftovers. The recipe I’m sharing with you is approximately half of what I ended up with… I really hope it freezes well!
Crispy Tofu & Pineapple Fried rice
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: stir-fry entree side vegan gluten-free rice tofu pineapple
Ingredients (4 hefty servings)
- 2 cups cooked brown rice
- 1/2 fresh pineapple, cut into small chunks
- 1 brick extra-firm tofu, cut into cubes and pressed to remove water
- 1/2 cup peas (frozen or fresh)
- 1/2 cup corn (frozen or fresh)
- 2 Tbsp. teriyaki sauce (the thicker glaze-type)
- 2 Tbsp. hoisin sauce
- 1 teaspoon fresh ginger
- 1/8 tsp salt
- 2 Tbsp ponzu sauce
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil, divided 2-1
- 1 Tablespoon sesame oil
Heat 2 Tbsp. olive oil in a large non-stick pan.
Sprinkle the garlic powder on the tofu cubes, then place them in the hot oil. Cook on all sides until crispy, about 2-3 minutes per side. Set aside.
Heat remaining oil in a wok. Add the ginger and vegetables and cook until hot.
Add the rice, pineapple, and tofu and stir until combined.
Add the sauces, stir well and cook another few minutes.
I’m a sucker for cooked pineapple with teriyaki sauce. Honestly, since my trip to Hawaii in 2004 when I ate grilled pineapple with teriyaki sauce in the Honolulu airport, I’ve been in love with it. I’ve put it on burgers, and now in fried rice. The best part? This is again, unintentionally vegan and could easily be gluten-free with the use of the right teriyaki sauce.