Dining In - Pineapple Not-So Fried Rice

Pineapple Not-So Fried Rice - Chloe's Kitchen

A creative spin on traditional Chinese fried rice, this version packs a more exciting flavor with raisins,  curry powder, coriander, cashews and pineapple. Chloe photographed this recipe in her cookbook served in a pineapple boat to keep with Thai tradition, which I thought was a fun idea, but when cooking for two on a weekday night it wasn't worth the effort! This made a lot so prepare for a larger group as a side dish or for 3-4 for a full meal. You can find this recipe and others in Chloe's Kitchen (buy your copy here).

14 oz. extra firm tofu (the Trader Joe's variety is 15 oz. so use a kitchen scale or eyeball it to reduce by 1 oz.)
2 tablespoons soy sauce
1 1/2 cups diced pineapple
1 tablespoon canola oil
1 onion, sliced
Sea salt
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon chili-garlic sauce
3/4 cup cashews (roasted, not raw)
1 carrot peeled and shredded or 1/2 cup pre-shredded carrot
1/2 cup frozen peas
1/2 raisins
3 cups cooked jasmine rice

Soy Sauce Marinated Tofu

1/4 cup vegetable broth

Start by pressing the tofu, as described in some of my other recipes to remove excess water. Cut into small 1/2 inch cubes. In a bowl toss with soy sauce and sprinkle more if needed to coat each cube. 

Set oven to 325 degrees. Lightly grease a baking sheet. Place in one layer on baking sheet and cook for about 45 minutes, flipping a few times during cook time. Remove from oven. 

Heat canola oil in a large skillet and cook onions until soft, add salt for seasoning. Now add in garlic, curry, coriander, chili-garlic sauce and continue cooking. After a few minutes, add in cashews, carrots, raisins, peas, tofu, jasmine rice, vegetable broth, and diced pineapple. Cook long enough so that all ingredients are heated. Add more salt or seasonings if needed. Done.