Spicy Tofu Pineapple Rice Salad

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a great summer dish with a brilliant flavor and a brilliant color palette.

Ingredients

Tofu Marinade

Preparation

Mix 1/2 cup of the pineapple plus the rest of the marinade ingredients in a bowl and set aside.

In a cast iron skillet, fry tofu over medium-high heat in oil unti lightly browned and crispy on both sides. Pour out all but one tablespoon oil from the pan, and set aside. While tofu is still warm, cut into cubes and stir into marinade. Toss until very well coated. Set aside.

In the same skillet, sauté onion over medium heat until softened and lightly browned. Add carrots and yellow pepper to the pan and cook for another 2 to 3 minutes. Season with salt and pepper. Add scallions and cook for another 30 seconds or so, stirring frequently. Pour into a large bowl and set aside.

Pour marinated tofu and all the marinade into the skillet, using a rubber spatula to scrape out all of the marinade. Fry over high heat, stirring continuously until marinade is completely absorbed and tofu is well coated. Add tofu, cooked rice, remaining fresh pineapple and cilantro to the bowl with the vegetables. Mix well. Season with salt and pepper to taste. Serve warm or at room temperature.

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: pineapple, rice, tofu

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login