Pineapple Fried Rice

• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons soy sauce
• 1 pineapple, or 1 1/2 cup sliced pineapple
• 1 tablespoon canola oil
• 1 onion, thinly sliced
• sea salt
• 3 cloves garlic, minced
• 2 teaspoons curry power
• 1 teaspoon ground coriander
• 1 teaspoon chili-garlic sauce
• 3/4 cup cashews
• 1 carrot, peeled and shredded
• 1/2 cup frozen peas
• 1/2 cup raisins
• 3 cups cooked rice, preferably jasmine
• 1/4 cup vegetable broth

1. Preheat the oven to 324 degrees. Grease a small baking sheet.
2. Press the tofu in a paper towel to absorb the excess water. After pressing, cut the tofu into 1/2-inch cubes. IN a bowl, toss tofu with soy sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from oven and set aside.
3. To prepare pineapple, cut in half lengthwise using a sharp knife. Remove the flesh and cut into bite-sized pieces. Set aside 1 1/2 cups for this recipe, and save the rest for another use.
4. In a large skillet or wok, heat oil over medium-high heat and saute onions until soft and lightly browned. Season with salt. Add garlic, curry, coriander, and chili-garlic sauce, and let cook for a few more minutes. Add cashews, carrots, peas, raisins, rice, broth, pineapple, and tofu. Cook until heated through and adjust salt to taste.

soy sauce, pineapple, canola oil, onion, salt, garlic, curry power, ground coriander, chiligarlic sauce, cashews, carrot, frozen peas, raisins, rice, vegetable broth

Taken from www.epicurious.com/recipes/member/views/pineapple-fried-rice-52486251 (may not work)