Wednesday, June 16, 2010

Ginger Pineapple Rice with Peanuts and Tofu

I threw this together tonight and it turned out pretty well. I got home late and was really hungry so I wanted something quick. I knew I had tofu and then saw a can of pineapple in the pantry and decide to just come up with something. If my stomach could have waited I would have used brown rice but the white probably works better for this recipe anyway. I just feel a little guilty eating white rice but it will not hurt every once in awhile when I am pinched for time. Next time I think I will try this with Mandarin oranges and maybe a different nut.


1 cup white rice

1 ½ cups water

1 can pineapple chunks

1 Tbsp agave syrup

1 ½ tsp garlic salt

1 Tbsp toasted sesame seeds

¼ tsp red pepper flakes

1 pkg firm tofu, cubed

1 cup sugar snap peas

¼ cup lightly salted peanuts

1 Tbsp olive oil

1 Tbsp fresh ginger, chopped

Black pepper


In a sauce pan, add the rice, 1 tsp of the garlic salt and the water. Bring to a boil. Cover, reduce heat and simmer for 15 minutes until liquid is absorbed.

Add in ½ cup of the pineapple juice, the chopped ginger, agave syrup, a few chunks of pineapple and a fresh grind of black pepper. Mix rice well and cover pan and continue to heat on low until the liquid is absorbed.

For the peanut tofu, heat 1 Tbsp olive oil in a large skillet on high. Add chopped tofu, remaining garlic salt, 3 Tbsp pineapple juice, peas, sesame seeds, and red pepper flakes. Sauté until the pineapple juice has been evaporated and the tofu gets slightly browned. Add the peanuts and pineapple and cook until the pineapple is warmed.

Spoon tofu mix of rice and serve hot.

Recipe by me

No comments:

Post a Comment

Locations of visitors to this page