Fried rice is a great way to bring together ingredients you might have. No need to go shopping.
豆腐とパイナップルのカレーチャーハン
(Japanese)
(Japanese)
/Tōfu to painappuru no karēchāhan/
Serves 4 四
Preheat the oven to 350F (175C)
1 1/3 cups (320 ml) organic vegetable stock
1 (10-ounce/285 g) organic firm tofu, cut into cubes
1/4 cup (60 ml) olive oil
1 organic shallot, finely diced
2 cloves of organic garlic
1-inch (2,55 cm) grated ginger
1 organic red pepper, cut into cubes
1 organic carrot, cut into cubes
1/2 cup (100 g) each organic: diced pineapple and frozen peas
2 Tbs. (30 g) each: sliced organic green onion and chopped cilantro or parsley
balsamic rice, rinsed in water beforehand
1-3 tsp. (5-15 g) curry to taste
optional: 1 Tbs. (15 ml) (gluten-free) fish sauce
一. Use vegetable stock as the liquid to cook the rice.
二. Place the tofu cubes in a bowl and add half the oil.
三. Place the tofu on a baking ray. Make sure the cubes do not overlap.
四. Bake 15 minutes until crispy.
五. In a wok or frying pan, cook the shallot with the remaining oil for 4 minutes.
六. Add garlic and ginger. Cook 2 minutes.
七. Add red pepper and carrots, cook 5 more minutes.
八. Add tofu, peas and pineapple to wok, and stir 1 minute to heat.
九. Turn off the heat.
十. Mix the curry into the cooked rice.
十一. Add the rice to the tofu mixture.
十二. Season with the optional fish sauce.
十三. Divide the rice among four bowls and garnish with green onions and cilantro/parsley.
1-inch (2,55 cm) grated ginger
1 organic red pepper, cut into cubes
1 organic carrot, cut into cubes
1/2 cup (100 g) each organic: diced pineapple and frozen peas
2 Tbs. (30 g) each: sliced organic green onion and chopped cilantro or parsley
balsamic rice, rinsed in water beforehand
1-3 tsp. (5-15 g) curry to taste
optional: 1 Tbs. (15 ml) (gluten-free) fish sauce
一. Use vegetable stock as the liquid to cook the rice.
二. Place the tofu cubes in a bowl and add half the oil.
三. Place the tofu on a baking ray. Make sure the cubes do not overlap.
四. Bake 15 minutes until crispy.
五. In a wok or frying pan, cook the shallot with the remaining oil for 4 minutes.
六. Add garlic and ginger. Cook 2 minutes.
七. Add red pepper and carrots, cook 5 more minutes.
八. Add tofu, peas and pineapple to wok, and stir 1 minute to heat.
九. Turn off the heat.
十. Mix the curry into the cooked rice.
十一. Add the rice to the tofu mixture.
十二. Season with the optional fish sauce.
十三. Divide the rice among four bowls and garnish with green onions and cilantro/parsley.
tofu:
literally "bean" (豆) + "curdled" or "fermented" (腐)
