Pineapple Fried Rice with Tofu

• 1/2 cake firm tofu (about 8 ounces)
• 1/3 cup soy sauce
• 1 teaspoon dark sesame oil
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced or pressed
• 1 tablespoon grated peeled ginger root
• 1/2 teaspoon Chinese chili paste (optional)
• 1 red or orange bell pepper, diced
• 1 stalk celery, diced
• 2 scallions, minced
• 1 20-ounce can of unsweetened pineapple chunks, drained, or 2 cups fresh pineapple chunks
• 4 cups cooked jasmine, sushi, or brown rice
• Toasted cashews

1. Cut the tofu into 1/2-inch cubes and place them in a bowl.
2. Pour the soy sauce and sesame oil over the cubes and stir gently.
3. Set aside.
4. In a wok or large skillet, heat the vegetable oil.
5. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute.
6. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes.
7. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes.
8. Serve topped with toasted cashews.
9. This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli (page 193).
10. Pass a plate of Butterscotch Icebox Cookies (page 279) for dessert.

cake firm, soy sauce, dark sesame oil, vegetable oil, garlic, ginger root, chinese chili paste, red, celery, scallions, pineapple, cooked jasmine, cashews

Taken from www.epicurious.com/recipes/food/views/pineapple-fried-rice-with-tofu-377104 (may not work)