Coated in a creamy peanut butter sauce, this pineapple tofu rice is bursting with sweet and savory flavors with a hint of spice.
- 1 1/2 cups (250g) uncooked rice
For the tofu :
- 14 oz (400g) super firm tofu
- 1 Tablespoon vegetable oil
- 1/2 fresh pineapple, cubed
For the sauce :
- 5 Tablespoons creamy or crunchy peanut butter*
- 1 Tablespoon soy sauce
- 1 teaspoon agave or maple syrup
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 teaspoon chili oil
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, finely grated
- 1 can coconut milk, full-fat
To serve :
- 1–2 spring onions, finely sliced
- Cook the rice according to the package instructions.
- For the tofu: set tofu on top of plate and pat-dry with paper towel. Place a cast iron pan or something else that is heavy on top and let sit for 30 minutes, then cut tofu into bite-sized pieces.
- In a large skillet placed on high heat, stir-fry tofu in vegetable oil on one side, until golden and slightly crispy. Flip it over and fry the other sides.
- Add diced pineapple and cook for a couple of minutes.
- For the sauce: in a small saucepan placed on medium heat, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, chili oil, garlic and ginger. Loosen the mixture with a few Tablespoons of water, until you reach desired consistency. Pour in the coconut milk at the very end, and stir well. The mixture must be creamy.
- Coat tofu with the creamy peanut butter sauce sauce and serve with rice and sliced green onions on top.
* I used half & half.