Fried Rice with Pineapple and Tofu

Randy Mayor
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.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 256
Caloriesfromfat 30 %
Fat 8.5 g
Satfat 1.4 g
Monofat 3.1 g
Polyfat 3.4 g
Protein 10.3 g
Carbohydrate 36.5 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 4.9 mg
Sodium 375 mg
Calcium 102 mg

Ingredients

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
1/4 cup low-sodium soy sauce
1 tablespoon chopped unsalted, dry-roasted peanuts

Preparation

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.

Note:

April 2000