Pineapple Cashew Tofu Fried Rice

Name: Pineapple Cashew Tofu Fried Rice
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 5 servings
Cuisine: Southeast Asian
Ingredients: 1 package extra-firm tofu (14 ounces, drained, pressed, and cut into 1/2-inch cubes); 2 tablespoon vegetable oil; 1 can canned pineapple tidbits (20 ounces, drained with 2 tablespoons juice reserved); 1 red bell pepper (large, diced); 1 cup frozen peas and carrots (thawed); 4 cup brown rice (cooked and chilled); 2 tablespoon low-sodium tamari; 1.5 teaspoon yellow curry powder; 0.5 cup roasted cashews (unsalted); 2 green onions (sliced)

Crispy golden tofu cubes and nutty brown rice tossed with sweet pineapple, colorful bell pepper, and roasted cashews in yellow curry spices.

Prep: 10 min
Cook: 14 min
Total: 24 min
Servings: 5
Cuisine: Southeast Asian
Difficulty: Easy

Dietary

Vegetarian
Vegan
Pescatarian
Gluten-Free
Dairy-Free
Egg-Free
High-Fiber
Low-Sodium
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 package extra-firm tofu (14 ounces, drained, pressed, and cut into 1/2-inch cubes)
2 tablespoon vegetable oil
1 can canned pineapple tidbits (20 ounces, drained with 2 tablespoons juice reserved)
1 red bell pepper (large, diced)
1 cup frozen peas and carrots (thawed)
4 cup brown rice (cooked and chilled)
2 tablespoon low-sodium tamari
1.5 teaspoon yellow curry powder
0.5 cup roasted cashews (unsalted)
2 green onions (sliced)

Instructions

In a small cup, stir together 2 tablespoons low-sodium tamari, 1 1/2 teaspoons yellow curry powder, and 2 tablespoons reserved pineapple juice.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the cubed extra-firm tofu and pan-fry for 6 minutes, turning occasionally until golden brown and crispy on the edges. Transfer tofu to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add 1 diced red bell pepper and 1 cup thawed peas and carrots. Sauté for 2 minutes.
Add 4 cups cooked brown rice and the drained pineapple tidbits. Stir-fry over high heat for 3 minutes until heated through and lightly caramelized.
Return the crispy tofu to the pan, pour in the curry tamari sauce, and toss for 1 to 2 minutes until evenly distributed. Remove from heat and stir in 1/2 cup roasted cashews and 2 sliced green onions before packing.

Notes

Maintains great texture when stored up to 4 days; cashews stay pleasantly crunchy even after gentle microwaving.

Nutrition (per serving)

Calories: 440
Protein: 15 g
Carbohydrates: 62 g
Fat: 16 g
Fiber: 8 g
Sodium: 460 mg
Saturated Fat: 2.5 g
Sugar: 12 g