1 tbsps curry powder ((I used S&B brand curry powder))
1 tbsp butter (Vegan)
2 tbsps (1.25l) fish stock (Oil)
1 onion (Small , chopped)
2 cups (1.25l) fish stock (Mixed Vegetables of choice, chopped)
1 cup tofu (, drained and cubed)
3 tbsps Raisins
1 cup pineapple (cubes)
1 ~ 2 tbsps Soy sauce
3 tbsps Cashews
2 tbsps scallions (, chopped)
1 red chili (, thinly sliced)
2 tbsps cilantro (, finely chopped)
1 ginger (" , finely grated)
Add butter and 1tbsp curry powder to the rice. Mix well to combine and set aside.
In a nonstick pan, heat 1tbsp oil and saute tofu until golden brown on all sides. Remove onto a plate.
In the same pan, heat remaining 1tbsp oil and add onions, ginger and garlic. Cook until the onions turn translucent. Add raisins, pineapple, mixed veegatbles and remaining 1tbsp curry powder. Cook for 3~4 minutes until the veggies are crisp tender.
Add the rice, sauteed tofu and the soy sauce and mix well to coat the grains.
Add the cashews and scallions and toss for another 2 minutes.
Finally add the chili and cilantro. Stir fry for 1 more minute. Serve warm!!
View the recipe instructions at Cook's Hideout
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