To keep with my recent pledge of delving into my cookbook collection and expanding my culinary knowledge, I decided to start with this sweet and salty Thai rice dish from Chef Chloe Coscarelli’s cookbook, Chloe’s Kitchen. This rice dish was so freakin’ delicious! It took about 1 hour from start to finish, as there are a few different steps, however you can bake the tofu and cook the rice simultaneously to save time.
Ingredients for 4 to 6 people:
1 14-ounce package extra firm tofu, drained (the recipe describes how to press tofu so it absorbs more flavour but you can buy already pressed tofu to save time)
2 tablespoons soy sauce (use wheat-free tamari or Braggs for a gluten free option)
1 pineapple, or 1 1/2 cups diced pineaaple
1 tablespoon canola oil (I used grapeseed)
3 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon chili-garlic sauce (try to get one that has no sugar)
3/4 cup cashews (I roasted them in the oven for about 5-7 minutes at 350F for added flavour)
1 carrot, peeled and shredded (you don’t really need to peel it, just give it a good scrub)
1/2 cup frozen peas
1/2 cup raisins
3 cups cooked rice, preferably jasmine (and preferably brown)
1/4 cup vegetable broth (low sodium is best, you can always add more healthy sea salts if necessary)
Preheat the oven to 325 degrees. Grease a small baking sheet.
After pressing tofu (or not), cut into 1/2-inch cubes. In a bowl, toss the tofu with soy sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from and set aside.
To prepare pineapple. cut in half lengthwise using a sharp knife. Remove the flesh and cut into bite-sized pieces. Set aside 1 1/2 cups for this recipe, and save the rest for another use. Reserve the shell for serving.
In a large skillet or wok,heat oil over medium-high heat and saute onions until soft and lightly browned. Season with salt. Add garlic, curry, coriander, and garlic-chili sauce, and let cook a few more minutes. Add cashews, carrots, peas, raisins, broth, pineapple, and tofu. Cook until heated through and adjust salt to taste. Serve the rice like they do in Thailand – in the pineapple shell!
~The Vegan Project