Fried Rice with Pineapple and Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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The brown rice in this dish is nuttier-tasting and better for you than white. Long-grain brown rice tends to be a little milder than short-grain, but whichever you use, be sure to start this recipe using cold cooked rice. Ingredients:
1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes |
2 tablespoons roasted peanuts or peanut oil, divided |
1/4 teaspoon salt |
1 cup (1/2-inch) pieces red bell pepper |
3/4 cup thinly sliced green onions |
1 cup shelled green peas |
1/4 pound snow peas, trimmed and cut lengthwise into thin strips |
4 cups cooked long-grain brown rice, chilled |
1/4 cup chopped fresh cilantro, divided |
1 (15 1/4-ounce) can pineapple chunks in juice, drained |
1/4 cup low-sodium soy sauce |
1 tablespoon chopped unsalted, dry-roasted peanuts |
Directions:
1. Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes or until golden. Sprinkle with salt. Remove tofu from pan.
2. Heat 1 tablespoon oil in pan over medium-high heat. Add bell pepper and onions, and sauté 2 minutes. Add peas, and sauté 30 seconds. Stir in rice, and cook 2 minutes. Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring gently. Remove from heat. Stir in soy sauce and peanuts. Sprinkle with 2 tablespoons cilantro.
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