Pineapple fried rice

This is a really great side or main dish. The addition of tofu helps prop up the protein count and it tastes really good too boot! This recipe uses the baked tofu method, which I highly recommend! This recipe is modified from the Moosewood cookbooks.

Ingredients (*this makes 8 servings, it can easily be halved)

1/2 cake firm tofu

1/3 cup soy sauce

1 tsp dark sesame oil

3 tbl vegetable oil

3 minced garlic cloves

1 tbl grated or chopped ginger

1/2 tsp chinese chili paste

1 diced red bell pepper

1 diced celery stalk

2 minced scallions

1 20oz can unsweetened pineapple chunks mostly drained or 2 cups fresh pineapple chunks

4 cups cooked brown rice

1 cup toasted cashews

Directions

Oven to 500.

Cube the tofu. Place in a single layer on sprayed or nonstick baking sheet. Bake 10 minutes, or until top browns slightly. Remove from heat and flip.

Mix together the soy and sesame oil. Brush lightly over the tofu. Return tofu to the oven for another 10 minutes, or until browned and slightly crispy. Remove from heat and set aside.

In a wok, heat the vegetable oil on medium heat. Add the garlic, ginger and chili paste and stir fry for 1 minutes.

Add the pepper, celery, scallions and tofu and stir fry until veggies are tender, about 5 minutes.

Add the pineapple and cooked rice and stir fry until rice is hot, about 3 minutes.

Serve with topped cashews.

Nutrition

This recipe makes approximately 8 servings, this is for 1 serving

Est WW points: 7

Calories: 315

Fat: 16.5 g

Carbs: 31 g

Fiber: 3.3 g

Sugar: 1.2 g

Protein: 8.9 g

Enjoy!