This meal goes outside of my “seasonal” rule. But sometimes, in the middle of winter in snowy Indiana, you need a little pineapple pick me up. Besides–pineapple is never going to be seasonal around here anyway, right? This meal is adapted from Simple Suppers, a collection of recipes from Moosewood Restaurant.
INGREDIENTS:
- 1/2 cake firm tofu
- 1/4 cup soy sauce
- 1 teaspoon dark sesame oil
- 3 tablespoons canola oil
- 3 garlic cloves, minced
- 1 tablespoon peeled ginger root, minced
- 1 teaspoon red pepper flakes (or to taste)
- 1 bell pepper, diced
- 1 stalk celery, diced
- 3 green onions, white and light green parts only, sliced
- 1/2 of a fresh, cored pineapple (about 2 cups), cut into bite-size chunks
- 3 cups cooked jasmine rice
- toasted cashews
PREPARATION:
Drain some of the moisture from the tofu by pressing the cake between two plates. Cut tofu into cubes and place them in a bowl. Pour the soy sauce and sesame oil over the tofu and stir to coat. Set aside.
In a large skillet (or wok, if you have one, which I do not), heat the canola oil. Add the garlic and ginger and stir-fry on medium heat for one minute. Add the red pepper flakes, bell pepper, celery, green onion, and tofu with marinade, and continue to stir 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.
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