LAY HO MA (how's it going in Cantonese)! The spicy, sweet, tangy, and savoury flavours in this recipe is sure to be a party you'll definitely want to attend! Join me in this episode and learn how to make a tasty vegetarian chili pineapple fried rice recipe today!
Ingredients:
1 ripe pineapple
75g extra firm tofu
1/2 red onion
2 pieces garlic
small piece ginger
1/4 cup peanuts
3 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1 cup cooked rice
2 tsp curry powder
1/2 tbsp soy sauce
1 tsp dark soy sauce
1/2 tsp toasted sesame oil
1/4 cayenne pepper
few sprigs cilantro
Directions:
1. Slice the ripe pineapple in half and scoop out the inside meat, leaving the shell intact to use as the final serving bowl
2. Remove the pineapple core (use in smoothies!) and chop the meat into bite sized pieces preserving as much juice as possible
3. Broil the pineapple bowls in the oven for 3-4mins (bowl side up)
4. Chop the extra firm tofu into small cubes. Finely chop the red onion, garlic, and ginger
5. Heat up a nonstick pan to medium heat. Add the peanuts and toast for 2-3mins, then set aside
6. Heat the pan back to medium heat and add the chili oil followed by the red onions. Sauté for 3-4mins
7. Add the garlic, ginger, and tofu. Sauté for 2-3mins. Then, add the cooked rice, pineapple pieces, curry powder, soy sauce, dark soy sauce, toasted sesame oil, about 2 tbsp of juice from the pineapple, and cayenne pepper. Sauté for another 3-4mins
8. Add the toasted peanuts and give the pan a good mix. Plate the fried rice in the pineapple bowls and garnish with freshly chopped cilantro to serve
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