Pineapple Tofu + Coconut Rice | Vegan + GF

Pineapple Tofu with Coconut Rice

Eating this dish makes me feel like I’m back in Hawaii; it’s so damn tropical & bursting with island flavor!!

 

The tofu is cooked until golden & crispy, tossed in a sweet & salty pineapple sauce, accompanied by fresh mango & avocado, all served over a bed of creamy coconut rice! HOLY YUM.


This is an excellent dish if you’re a tofu hater or just trying to incorporate more tofu into your diet!! The tofu is crispy AF & it’s smothered in sauce… what’s NOT to love?! I can’t talk up the flavor enough on this dish! Super freaking bomb. My toddler sat there SHOVELING in bite after bite, even though his mouth was still half full! Yes, I promise you, it’s THAAAT good.


You should try cooking outside of the box with this recipe! Let me know if you give it a try <3

 


Serves: 4

Prep Time: You tell me…

 

SHIT YOU’LL NEED:

|  COCONUT RICE  |

1 ½ cups jasmine rice, uncooked

13.5 oz can coconut milk

1 cup water

1 clove garlic, minced

¾ tsp salt

 

|  PINEAPPLE SAUCE  | **NOTE: I had plenty of sauce leftover & I’m a sauce whore—feel free to cut in half ;)

3 oz filtered water

6 oz (3/4 cup) pineapple juice

1/3 cup gluten-free soy sauce

2 Tbsp. maple syrup (or honey if not vegan)

1 1/2 tsp Sriracha (used to balance out the sweet--this recipe is not spicy at ALL)

6 cloves garlic, minced

1 tsp ginger, grated

1 Tbsp cornstarch + 1 Tbsp cold water

 

|  TOFU + BOWL FIXINGS  |

1 block extra firm tofu

½  cup cornstarch

½ tsp garlic salt

1/8 tsp fresh ground black pepper

1 ½ Tbsp coconut oil

Mango, diced

Avocado, diced

Big ass handful of cilantro **optional garnish--highly recommend 

 

HOW TO DO THE SHIT:

|  COCONUT RICE  |

1.    In a medium saucepot, combine the uncooked rice, coconut milk, water, garlic & salt.

2.    Place a lid on the pot & bring to a boil over high heat. Once it reaches a boil, turn the heat down to low & let it simmer for 20 minutes.

3.    Turn the heat off & let it sit, undisturbed, for 10 minutes.

4.    Fluff the rice with a fork & set aside until ready to serve.

 

|  PINEAPPLE SAUCE  |

1.    In a small saucepan, whisk together the water, pineapple juice, soy sauce, maple syrup (or honey), sriracha, garlic & ginger.

2.    Over medium-low heat, bring to a boil. Once boiling, mix the 1 Tbsp cornstarch + 1 Tbsp water together. Slowly pour this mixture into the boiling sauce, whisking constantly. Stir for one minute while it’s still boiling.

3.    Turn to a simmer & stir the mixture until it thickens.

4.    Turn off the heat & cover with a lid; set aside.

 

|  TOFU + BOWL FIXINGS  |

1.    Remove the tofu from the package & drain. Wrap the tofu in paper towels & set something heavy on top of the wrapped tofu, pressing for at least 15-30 minutes. **The more moisture you get out, the faster your tofu will cook.

2.    In a medium bowl, whisk the cornstarch, garlic salt & black pepper.

3.    When the tofu is ready, slice into 1” cubes. Toss cubes in the cornstarch mixture, coating really well.

4.    In a large skillet, heat the coconut oil over medium-high heat.

5.    When the coconut oil is good & hot, add the cubed tofu, cooking each side until golden brown. This will take a few minutes on each side, but it’s ohhh sooo worth it!!!

6.    Once all the tofu is golden, remove from heat. Toss the cubed tofu in HALF of the pineapple sauce, reserving the other half to drizzle over bowls!

7.    Dice mango & avocado.

8.    Assemble bowls: layer coconut rice, cubed tofu, mango & avocado. Drizzle with remaining pineapple sauce & om nom nom! **sprinkle optional cilantro over the top!!

9.    ALOOOOHA <3

 

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

Pineapple Tofu

 

Comments

Submitted by Cristy (not verified) on Tue, 06/19/2018 - 11:47

Seriously though, prep time. Hahahaha. My prep time is always longer than the recipe says.

hahahaha, right?! I'm telling you, that's why I never put a time!!

Submitted by Moggie (not verified) on Sat, 04/11/2020 - 21:01

Holy. Toledo. THIS WAS AMAZING! I have the pickiest eaters on the planet and THEY LOVED IT. SOOOOOOOOO good! Thanks for another great recipe.

Ohhhh I just love you!!! I am so flipping happy to hear that the kids loved it!! Heckkkkkk YES <3!!!!!!

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