Bhutanese Pineapple Rice with Tofu
 
Prep time
Cook time
Total time
 
(dairy-fre, egg-free, gluten-free, nut-free, vegan)
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 cups red cooked red rice
  • 1 tsp grapeseed oil
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • pinch of salt
  • 2 tsp Thai red curry paste
  • 1 tbsp water
  • 1 tbsp tamari
  • 2 tsp agave nectar
  • ½ cup lightly packed fresh coriander, chopped, plus extra for garnish
  • 1 can chopped pineapple
  • 1 cake firm tofu, diced (optional)
Instructions
  1. Preheat large frypan over medium heat. Cook onion, garlic, ginger and salt for about 5 minutes – until onion is translucent.
  2. Add the diced tofu (if using) and cook, stirring frequently until lightly browned. In a small bowl combine curry pasta, water, soy sauce and agave.
  3. Add coriander to pan and saute until wilted for about a minute. Add the cooked rice and drizzle in the curry paste mixture. Toss the rice to coat completely and cook for about 3 more minutes.
  4. Add the chopped pineapple and cook until just heated through. Serve garnished with extra coriander.
Notes
Adapted from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz. Vegans/Vegetarians - Make sure your Thai red curry pasteanimal free for a vegan meal, some contain shrimp paste - try Ayam brand in Australia.
Recipe by @OmNomAlly at https://omnomally.com/2011/04/05/bhutanese-pineapple-rice/