The BEST Pineapple Rice with Tofu
- Madison Leigh
- Jul 29, 2017
- 2 min read
Seriously.... This is my favorite way to make rice and my favorite way to make tofu. Sometimes I eat the tofu before I can even cook it, it really is that good. This rice is great by itself but its even better topped with veggies that have been sautéed with Teriyaki sauce. I eat this for dinner at least once a week!
If you want to see a cooking demo of me making it, click the video below! If not just keep scrolling and you will find the recipe:)
Pineapple Rice
2 cups of rice
4 cups of water
1 can of chopped pineapple (can also use fresh or frozen)
2 cloves of garlic (can substitute garlic powder instead)
1 chopped bell pepper
3 strands of green onions, chopped
1/2 cup of chopped cilantro
Combine rice, water, pineapple, and garlic in rice cooker. Once the rice cooker has about 5 minutes left to cook, add the bell pepper, green onions, and cilantro.
*Alternatively, you can replace some of the water in this recipe with pineapple juice and/or rice vinegar. I now like to make it with about 1/2 cup of pineapple juice (from the can of chopped pineapple) and 1/8 cup rice vinegar. The liquid amount should still equal 4 cups all together.
Tofu
1 package of extra firm tofu
2 T Tamari
2 T Maple Syrup
1 clove of garlic, chopped (or garlic powder)
Wash, dry, and chop tofu into cubes. Coat with Tamari, Maple Syrup, and garlic. Let marinate for 15-30 minutes. Preheat oven to 400 F. Cook the tofu (preferably on a nonstick surface) for 35-40 minutes
Rice Cooker I used and recommend:
The non stick pad's I use and recommend:
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