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. 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.