Tofu Curry with Pineapple Rice
VeganWokLow-sodiumVegetarianOne DishDairy-freeSugar ConsciousLunchDinnerHigh ProteinGluten-freeDinnerLunch
Ingredients
- 1 cup uncooked white rice
- 2 1⁄2 cups water, divided
- 1 can (14 oz/398 ml) pineapple tidbits in juice
- 1⁄2 tbsp oil
- 1 block (454 g) medium tofu
- 1 can (14 oz/398 ml) light coconut milk
- 1 pkg African Sweet Potato Stew Seasoning
- 1 tbsp tahini or nut/seed butter alternative
- 1 large bunch kale
Preparation
- In Multipurpose Steamer, add rice, 1 1⁄2 cups water, and canned pineapple, including juice. Top with tray; microwave uncovered, on high, for 20 min, or until tender.
- Meanwhile, heat oil in Wok over high heat. Drain tofu and pat dry using paper towels. Cut into cubes. Pan-fry until golden brown on some sides, about 6–7 min.
- Reduce heat to medium-high; add coconut milk, remaining 1 cup water, and seasoning. Simmer until heated through, stirring occasionally. Stir in tahini.
- Meanwhile, de-stem and roughly chop kale—you should have about 8 cups. Add kale in increments, stirring until wilted. Serve with rice.
Epicure Products Used
Nutritional Information
Per serving: Calories 500, Fat 15 g (Saturated 6 g, 0 0 g), Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 75 g (Fiber 8 g, Sugars 16 g), Protein 23 g.
Tips
To get tofu extra crispy, layer paper towel around block of tofu. Place heavy items—cutting board, cookbooks, or bowls—to weigh down tofu and remove extra moisture. If you have time, let sit 20 min.
Make pineapple coconut rice—swap 1 1⁄2 cups water with coconut milk.
Perfectly Balance Your Plate
This is a perfectly balanced plate.