Vegan Curry Pineapple Fried Rice with Tofu

Ingredients

• 1 ripe pineapple
• 75g extra-firm tofu
• 1/2 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 small piece fresh ginger, finely chopped
• 1/4 cup peanuts
• 3 tablespoons chilli oil
• 1 cup cooked rice
• 2 teaspoons curry powder
• 1/2 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/4 fresh cayenne pepper, finely chopped
• A few sprigs fresh coriander, chopped

Method

1. Slice the pineapple in half lengthways and scoop out the flesh, leaving the shells intact to use as serving bowls.
2. Remove the pineapple core and chop the remaining flesh into bite-sized pieces, preserving as much juice as possible.
3. Place the pineapple shells under the grill, cut side facing upwards, for 3 to 4 minutes, then set aside.
4. Cut the tofu into small cubes. Finely chop the red onion, garlic, ginger and cayenne pepper.
5. Heat a non-stick frying pan over medium heat. Add the peanuts and toast for 2 to 3 minutes, then remove and set aside.
6. Return the pan to medium heat. Add the chilli oil and red onion, then sauté for 3 to 4 minutes.
7. Add the garlic, ginger and tofu and sauté for 2 to 3 minutes.
8. Add the cooked rice, chopped pineapple, curry powder, soy sauce, dark soy sauce, toasted sesame oil, about 2 tablespoons of reserved pineapple juice and the cayenne pepper.
9. Stir-fry everything together for 3 to 4 minutes until hot and evenly combined.
10. Add the toasted peanuts and mix well. Spoon the fried rice into the grilled pineapple shells and garnish with fresh coriander.