PINEAPPLE FRIED RICE WITH TOFU

Pineapple Fried Rice with Tofu image

Yield serves 4

Number Of Ingredients 13

1/2 cake firm tofu (about 8 ounces)
1/3 cup soy sauce
1 teaspoon dark sesame oil
3 tablespoons vegetable oil
3 garlic cloves, minced or pressed
1 tablespoon grated peeled ginger root
1/2 teaspoon Chinese chili paste (optional)
1 red or orange bell pepper, diced
1 stalk celery, diced
2 scallions, minced
1 20-ounce can of unsweetened pineapple chunks, drained, or 2 cups fresh pineapple chunks
4 cups cooked jasmine, sushi, or brown rice
Toasted cashews

Steps:

Cut the tofu into 1/2-inch cubes and place them in a bowl. Pour the soy sauce and sesame oil over the cubes and stir gently. Set aside.
In a wok or large skillet, heat the vegetable oil. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.
This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli (page 193). Pass a plate of Butterscotch Icebox Cookies (page 279) for dessert.