The brown rice in this dish is nuttier-tasting and better for you than white. Long-grain brown rice tends to be a little milder than short-grain, but whichever you use, be sure to start this recipe using cold cooked rice.
1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons roasted peanuts or peanut oil, divided
1/4 teaspoon salt
1 cup (1/2-inch) pieces red bell pepper
3/4 cup thinly sliced green onions
1 cup shelled green peas
1/4 pound snow peas, trimmed and cut lengthwise into thin strips
4 cups cooked long-grain brown rice, chilled
1/4 cup chopped fresh cilantro, divided
1 (15 1/4-ounce) can pineapple chunks in juice, drained
Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes or until golden. Sprinkle with salt. Remove tofu from pan.
Heat 1 tablespoon oil in pan over medium-high heat. Add bell pepper and onions, and sauté 2 minutes. Add peas, and sauté 30 seconds. Stir in rice, and cook 2 minutes. Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring gently. Remove from heat. Stir in soy sauce and peanuts. Sprinkle with 2 tablespoons cilantro.