The fist time I ate this it was an accident- someone at work ordered it for someone else who ended up not wanting lunch. Me, being me, decided to eat some. I was a little skeptical, since I’m not normally ah uge fan of tofu, but this stuff is SO good. I’ve since ordered it on my own, and I decided to try making it at home tonight. I made my rice as I was prepping and cooking the vegetables, but supposedly it will come out better if you use day old rice. Mine came out great though, so that part is up to you. if you don’t like tofu, I bet it would be really good with shrimp. But I promise, tofu is a lot less scary than you think it is! It kind of has the consistency of scrampled eggs.
When I buy nuts for recipes like this, I really like to get them from the bulk bins that are in the “natural” aise of my grocery store. That way, I can buy the amount that I need and not worry about having any left over. Much cheaper this way too- 1/2 cup of nuts usually runs me a dollar or less, depending on what type they are.
3 cups brown rice, cooked
1 tsp. high smoke point oil (I used grapeseed)
1/2 pkg. extra firm tofu, cubed
1 chili pepper, minced
2 cloves garlic, minced
2 shallots, minced
2 T. fish sauce (can sub soy sauce)
2 tsp. curry powder
1/2 c. frozen peas
1 can pineapple cubes, drained
1/2 c. unsalted cashews
3 green onions, chopped
1. Heat oil in a large wok or skillet. Add tofu and brown it a little. Remove tofu from pan.
2. Add garlic, shallot, and chili to pan. Cook until fragrant- about a minute.
3. Crack egg into pan. Mix around (like you’re making scrambled eggs).
4. Once egg is cooked, re-add tofu. Cook another minute or two.
5. Add fish/soy sauce and curry, peas, and cashews. Cook until peas are thawed.
6. Turn heat to high. Add pineapple and rice. Cook, stirring frequently, until rice starts to make a popping noise.
7. Remove from heat. Stir in green onions.
Makes about 8 servings.