Ingredients
1 14-ounce package extra-firm tofu, drained
2 tablespoons soy sauce
1 pineapple, or 1 1/2 cup sliced pineapple
1 tablespoon canola oil
1 onion, thinly sliced
sea salt
3 cloves garlic, minced
2 teaspoons curry power
1 teaspoon ground coriander
1 teaspoon chili-garlic sauce
3/4 cup cashews
1 carrot, peeled and shredded
1/2 cup frozen peas
1/2 cup raisins
3 cups cooked rice, preferably jasmine
1/4 cup vegetable broth
Preparation
Preheat the oven to 324 degrees. Grease a small baking sheet.
Press the tofu in a paper towel to absorb the excess water. After pressing, cut the tofu into 1/2-inch cubes. IN a bowl, toss tofu with soy sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from oven and set aside.
To prepare pineapple, cut in half lengthwise using a sharp knife. Remove the flesh and cut into bite-sized pieces. Set aside 1 1/2 cups for this recipe, and save the rest for another use.
In a large skillet or wok, heat oil over medium-high heat and saute onions until soft and lightly browned. Season with salt. Add garlic, curry, coriander, and chili-garlic sauce, and let cook for a few more minutes. Add cashews, carrots, peas, raisins, rice, broth, pineapple, and tofu. Cook until heated through and adjust salt to taste.
