Pineapple fried rice with braised tofu and cashews

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pineapple fried rice with braised tofu and cashews

Pineapple fried rice with braised tofu and cashews

Gluten-Free Friendly, Dairy-Free, Vegetarian, Protein Plus

2 Servings, 770 Calories/Serving

25–40 Minutes

Fried brown rice, caramelized pineapple, and braised tofu give this nutrient-rich vegetarian dish a delicious twist on a favorite.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup quick-cooking long-grain brown rice
  • 6 ounces chopped peeled organic pineapple
  • 1 organic red or other bell pepper
  • 3 organic scallions
  • ½ pound Hodo organic braised tofu
  • 2 organic eggs
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • ¼ cup cashews
Ingredient IQ
Quick-cooking long-grain brown rice is just that: brown rice that is partially cooked, then dehydrated. It takes half the time to prepare but has all the same nutritional benefits. With only the outer husk removed, a nutritious bran layer remains, which contains fiber, essential fatty acids, and vitamins B and E.

Nutrition per serving

Calories 770, Total Fat 29g (37% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 960mg (42% DV), Total Carb. 89g (32% DV), Fiber 10g (36% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Eggs, Tree Nuts (cashew), Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1¼ cups [2½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.

2

Prep the stir-fry ingredients

  • Coarsely chop the pineapple.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Cut the tofu into ½-inch cubes.

3

Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pineapple, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the bell pepper and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the tofu and cook until warmed through, 1 to 2 minutes.
Transfer the vegetable mixture to a medium bowl and season to taste with salt and pepper. Do not clean the pan.
While the stir-fry cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the fried rice

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
  • Set aside half the stir-fry blend for serving.
  • Strip the Thai basil leaves from the stems.
  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the eggs and cook without stirring until just starting to set, about 30 seconds. Add the rice, vegetable mixture, and half the stir-fry blend and cook, stirring constantly, until the eggs are set and the ingredients are warmed through, 2 to 3 minutes. Remove from the heat, stir in the basil leaves, and season to taste with salt and pepper.

Serve

Transfer the fried rice to individual bowls and garnish with the cashews and green parts of the scallions. Serve the remaining stir-fry blend on the side.
Kids Can!
  • Measure the water for the rice.
  • Time the rice.
  • Strip the basil leaves.
  • Crush the cashews.
  • Garnish the fried rice.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.