About the Recipe
Loaded with veggies and bursting with flavor it's perfect for those busy weeknights when you're craving something delicious without the fuss.
Ingredients
Tofu:
1 block 12 oz extra-firm tofu drained and cut into small cubes (no need to press)
2 tablespoons soy sauce (if preferred gluten free)
1 tablespoon sesame oil (divided)
1 teaspoon garlic powder
Fried Rice
1 tablespoon light oil
1 red bell pepper chopped
1 medium carrot chopped
1 bunch (about 6) green onions chopped
½ cup raw cashews
4 cloves garlic minced or pressed
1 teaspoon curry powder
1 teaspoon ground cumin
3 cups cooked and cooled rice (leftover rice works great)
1 can 14 fl oz pineapple tidbits drained (save the juice or 1 cup freshly chopped)
½ cup fresh or frozen peas
2 tablespoons soy sauce (if preferred gluten free)
Preparation
Tofu:
In a medium bowl Add the tofu cubes , Drizzle with soy sauce, ½ tablespoon sesame oil, and garlic powder, and toss to coat.
Let the tofu marinate and absorb the flavors for about 10 minutes. (I like to chop and prep the remaining ingredients while the tofu marinates).
When ready to cook the tofu, heat the remaining ½ tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining marinade. Cook, stirring occasionally until the tofu is browned all over, about 5 - 10 minutes. Transfer the tofu to a dish and set aside.
Fried Rice:
Return the skillet to the stove over medium-high heat. Heat the light oil, then add the red pepper, carrot, green onions, cashews, and garlic. Sauté, stirring often, until the vegetables just begin to soften and brown about 5 minutes. Sprinkle with curry powder and cumin, and cook for 1 minute until fragrant.
Stir in the cooked tofu, rice, pineapple, peas, soy sauce heating thoroughly. If the rice seems dry, add a splash of reserved pineapple juice as needed. Serve hot.
   allow any leftovers to cool before transferring to an airtight container. Stores in the fridge for 3 - 5 day
   or freeze for up to 3 months.