 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
4 cups cooked brown jasmine rice |
1/2 cup cashew nuts |
1 tablespoon olive oil |
2 tablespoons red curry paste |
1 large red onion, chopped into large chunks |
2 tbs lime juice (juice from 1-2 limes) |
250 g light coconut milk (1 cup) |
2 cups pineapple chunks (19 oz can, drained) |
2 tablespoons soy sauce (or teriyaki sauce) |
1 1/2 teaspoons sugar |
300 g soft tofu, cut into 1 inch cubes |
Directions:
1. Heat the oven to 300F / 150C and toast the cashew nuts for 10 minutes, stirring at the halfway point.
2. Heat the oil in a wok or skillet over medium heat. Add the onion, curry paste, lime juice and 2 tablespoons of the coconut milk. Stir to break up the paste and activate the flavours, about 3-4 minutes.
3. Add the remaining coconut milk, soy sauce, pineapple, and sugar. Continue to simmer over medium heat until everything is well blended, 3-4 minutes. Add the soft tofu and stir until heated through and tofu begins to fall apart, 1-2 minutes.
4. Serve topped with toasted cashew nuts, over a cup of brown jasmine rice.
|
|