A colourful veggie packed dish with a spicy, tropical kick!
Serves 4
INGREDIENTS
4 tablespoons olive oil
1 block tofu, pressed and cubed
1 shallot, minced
4 garlic cloves, minced
2 green chilli peppers, seeds removed and minced
1 large carrot, small diced
1 cup frozen peas
2 cups long grain brown rice, cooked
1 large pineapple, inside removed and diced
1/2 cup unsalted roasted cashews
1/3 cup raisins
2 green onions (green parts only), finely chopped
Handful of basil, chiffonade
SAUCE
1/4 cup tamari
2 tablespoons maple syrup
2 tablespoons curry powder
1 teaspoon toasted sesame oil *optional
PROCEDURE
In cast iron pan heat 2 tablespoons of olive oil over medium high heat, add tofu and pan fry 2-3 minutes each side until golden and crispy, set aside.
Heat remaining 2 tablespoons of olive oil over medium heat in large wok, add shallot, garlic and peppers, sauté until fragrant. Add carrots and peas, continue sautéing for additional 3-5 minutes until veg are tender, adding 1-2 more tablespoons of olive oil if necessary.
Add cooked rice, pineapple chunks, cashews and raisins, add in sauce. Simmer for 3-5 minutes, remove from heat and gently fold in tofu.
Dish out into pineapple bowls, top with green onions, basil and enjoy!