bhutanese pineapple rice & red thai tofu
as i mentioned in my last post, i'm back to blogging! i really enjoyed my blog break. it was weird though because i had no idea what to look at on the internet. who knew there were other things out there aside from food blogs?! i had time for pinterest which i know has been around forever! i didn't have to take photos of everything i made (though i did often take photos for instagram, which is so much less stressful and i love the fun filters). i didn't worry about making sure i made new recipes so i'd have more to blog about (though i ended up making tons of new recipes anyway). i had so much free time!!
i don't want to give up so much of my free time again for blogging so i likely won't blog as often. but i'm going to try and blog about things i've made right after making them, rather than months later. that way it will be fresher in my mind and i'll be more excited to share them with you guys.
also, i hate writing with proper capitalization. so i'm not going to anymore! such a rebel.
okay i'll shutup about all that and talk about the food now. i love fried rice and fried noodles. i rarely use a recipe for fried rice but this one is different than what i usually do with the thai curry paste and pineapple. i don't usually like fruit in my meals but i did enjoy the pineapple for a change. and i was skeptical that only 2 teaspoons of curry paste would be enough but it was. the tofu was also amazing, super flavourful. both the rice and tofu have basically the same flavouring ingredients (thai curry paste, soy sauce, agave, garlic, ginger, onions/shallots).
both these recipes were delicious and highly recommended! one of my favourite meals we've had recently. and two of the best recipes that i've tried from appetite for reduction.
make sure you guys enter the giveaway for eat your books!
if this sounds good, you might also like:
greek basmati rice
fried rice with scallions, edamame and tofu
buddha's delight with tofu, broccoli and water chestnuts
soy-mirin tofu with snow peas and peanut sauce
bhutanese pineapple rice
adapted from appetite for reduction
serves 4
1 cup dry brown rice, prepared as per package directions
2 tsp thai red curry paste
1 tbsp water
1 tbsp low sodium soy sauce
2 tsp agave
1/2 tbsp olive oil
1 small red onion, finely diced
4 cloves garlic, minced
1 tbsp minced ginger
1/2 cup lightly packed fresh cilantro, chopped
1 1/2 cups pineapple, 1/2" dice
if you haven't prepared the rice yet, do that first. the easiest would be to make the rice the day before so you don't have to wait for it.
in a small bowl, whisk together curry paste, water, soy sauce and agave. set aside.
heat a wok over medium heat, and add the oil. once hot, saute the onion, garlic and ginger for about 5 minutes, or until the onion is translucent. stir in the cilantro and cook until cilantro is wilted. add in the rice and curry mixture. stir and cook for a few minutes, until rice is warmed. add the pineapple and stir for another minute.
red thai tofu
adapted from appetite for reduction
serves 4
1 block extra firm tofu, cubed
1/2 tbsp olive oil
1 red bell pepper, finely diced
1/2 cup shallots, finely diced
4 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp thai red curry paste
1/2 cup water
2 tbsp low sodium soy suace
1 tbsp agave
15 fresh basil leaves
heat a skillet over medium heat. add the tofu and dry fry (without oil) for about 10 minutes, stirring every once in a while to ensure all sides are browned. remove the tofu from the pan.
meanwhile, in a small bowl, whisk together the curry paste, water, soy sauce and agave.
add the olive oil to the pan. once heated, add the bell pepper, shallots, garlic and ginger. saute for about 5 minutes. add the tofu and the curry mixture. stir and cook for another 5 minutes. add the basil and stir until wilted.
