Comforting brown rice, sweet tofu, crunchy cashew nuts, toasted coconut, juicy pineapple. . . what more could you want?!
Serve 6 – 8
2 cups of uncooked brown rice
1 whole pineapple
Half a bunch of spring onions, sliced finely
3 cloves of garlic, finely diced
3 red bullet chillis deseeded and finely sliced
½ cup fresh podded peas
1 handful of raisins, sulphur free
1 carrot, diced
1 small red capsicum, cored and diced
½ cup raw cashew nuts
½ cup shredded coconut
1 bunch of fresh coriander, washed and torn
Extra virgin olive oil
500 g of firm tofu diced
Equal amounts of tamari soy sauce and mirin
1 tbs curry powder
3 tbs mirin
3 tbs tamari soy sauce
First cook the rice covered over low heat in a saucepan in 4 cups of water.
While this cooks prepare the pineapple. Carefully slice the pineapple in half lengthways and then remove the pineapple flesh very carefully with a knife, removing squares of pineapple and set aside. Remove all the pineapple flesh with a melon ball or ice cream scoop.
Pan-fry the diced tofu in olive oil over medium heat until golden on all sides. Add the sauce to the tofu before removing from the heat – this will caramelize the tofu and a sweet yet subtle flavor. Set the tofu aside in a separate bowl.
Toast the coconut in a fry pan (don’t use any oil!), stirring until golden. Remove from the heat and set aside.
Mix the coriander, chilli and spring onion and set aside.
Once the rice is almost cooked and water nearly all absorbed turn off the heat, and allow to sit and finish cooking. Add a dash of olive oil and stir through.
In a large wok, using a dash of olive oil sauté the capsicum and carrot, covered over medium heat (stirring from time to time) for 4 to 5 minutes or until just slightly softened.
Next add the cooked rice to the wok and stir over low heat. Keep a little water next to the wok to add if needed to prevent sticking. Add the raisins, peas, cashews and rice sauce mix and stir to mix through. Next add the pineapple, and coconut, followed by the chilli-herb mix and stir through. Add a little more tamari soy sauce and ground Himalayan sea salt to taste. Serve in the hollow pineapple shell.