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How this works
Servings: 4
Calories: 539kcal
Ingredients
- 1 package Thai Curry RightRice
- 1 1/3 cups vegetable stock
- 1 (10-ouncpack firm tofu cut into ½-inch cubes
- ¼ cup olive oil
- Salt and pepper to season
- 1 large shallot finely diced
- 2 cloves garlic finely diced
- 1- inch piece ginger finely grated
- 1 red bell pepper cut into ½-inch cubes
- 1 large carrot cut into ½-inch cubes
- ½ cup frozen peas
- ½ cup diced fresh pineapple
- 1 tablespoon fish sauce
- 2 tablespoons green onion sliced
- 2 tablespoons cilantro
Instructions
- Prepare RightRice according to package directions, using vegetable stock as the liquid. Once cooked, transfer to a large plate to cool.
- Preheat oven to 350.
- Dress tofu cubes with half the olive oil and season with salt and pepper. Place tofu on a baking tray. Make sure cubes do not overlap. Bake 15 minutes, until crispy.
- In a large wok or frying pan, cook shallot with remaining olive oil for 4 minutes, until fragrant and translucent. Add garlic and ginger, and cook 2 minutes. Add red pepper and carrots, and cook 5 more minutes.
- Add tofu, peas and pineapple to wok, and stir 1 minute to heat through. Turn off heat and add in rice; mix well. Season with fish sauce.
- Divide rice among four bowls and garnish with green onions and cilantro.
Notes
Feel free to replace the vegetables with what you have available and to add in pork or chicken in addition to the tofu.
Nutrition
Serving: 1g | Calories: 539kcal | Carbohydrates: 84g | Protein: 12g | Fat: 17g | Sodium: 475mg | Fiber: 5g
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