Tofu & Pineapple Bowl

Instructions

1. Prepare the Rice

   5 min hands-on

   • Bring water to a boil according to the rice package instructions.
   • Dissolve vegetable broth in the boiling water.
   • Add rice, reduce heat to a simmer, and cook until tender and fluffy.
   • Set aside, covered, to keep warm.

2. Press the Tofu

   1 min hands-on15 min waiting

   • Place tofu on a clean kitchen towel and cover with another towel.
   • Set a heavy object on top and let sit for 15 minutes to remove moisture.

3. Prepare Ingredients

   15 min hands-on

   • Slice pressed tofu and pineapple into slabs about 1.5 cm thick.
   • Score a diamond pattern on tofu and pineapple, then cut into triangles.
   • Slice limes in half.
   • Drain and rinse pinto beans.
   • Finely shred cabbage and transfer to a mixing bowl.
   • Chop cilantro leaves for garnish.

4. Char Pineapple and Limes

   6 min hands-on

   • Heat a large frying pan over high heat and add some olive oil.
   • Place pineapple slices and lime halves cut-side down in the pan.
   • Sprinkle with cayenne pepper and sear for 2-3 minutes per side.
   • Remove from the pan and set aside.

5. Cook the Tofu

   7 min hands-on

   • Reuse the pan and add more olive oil, heating on medium-high.
   • Sear tofu triangles for 2-3 minutes on each side until golden brown.
   • Drizzle tamari and squeeze juice from one charred lime half over tofu.
   • Toss tofu gently to coat and allow tamari to caramelize slightly.
   • Remove from heat and set aside.

6. Pickle the Cabbage

   2 min hands-on

   • Add juice from remaining charred lime halves to shredded cabbage.
   • Sprinkle with salt and massage for 1-2 minutes until softened.

7. Assemble the Bowls

   5 min hands-on

   • Divide cooked rice evenly into four serving bowls.
   • Top each bowl with tofu, charred pineapple, pinto beans, and pickled cabbage.
   • Garnish with chopped cilantro and sesame seeds.

8. Finish with Spicy Oil (Optional)

   • Drizzle a small amount of chili oil over each bowl for extra kick.
   • Cooking tips:
   • To achieve a crispy tofu texture, ensure the tofu is thoroughly pressed and the pan is hot before searing.
   • Don’t overcrowd the pan when cooking tofu or pineapple. Work in batches if necessary to maintain high heat for proper searing.
   • If you prefer a milder spice level, reduce the amount of cayenne pepper and chili oil.
   • Toast the sesame seeds lightly in a dry pan for 1-2 minutes to enhance their nutty flavor before adding them as a garnish.