Simple Curry Tofu and Pineapple
A savory and healthy blend of tofu, pineapple, green peas, cilantro, and mouthwatering spices.
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Ingredients
- 1 14 oz [400 g] package of extra-firm tofu
- 2 cups 365 g cubed pineapple (cut into 1 inch [2.5 cm] cubes)
- 2 large green onions thinly sliced
- 2 garlic cloves thinly sliced
- 2 cups green peas
- 1 teaspoon extra-virgin olive oil
- 1 14 oz [400 g] can of full fat coconut milk
- 1 tablespoon 8 g curry
- 2 teaspoon 5 g cumin
- 1 teaspoon turmeric
- ½ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cardamom
- Sea salt to taste
- ½ cup chopped cilantro leaves stems removed
Instructions
- Cut the tofu into 1 inch (2.5 cm) cubes.
- Heat the oil in a large skillet on medium-high heat. When the oil is hot, add the onions and garlic and flash fry for approximately 2 minutes. Add the tofu, pineapple, peas, and coconut milk and stir until the milk is uniform. You shouldn’t see clumps of the thick milk sitting in the pan. Add the curry, cumin, turmeric, ginger, nutmeg, cardamom, and salt and stir until fully combined. The broth should be a beautiful golden color. Bring to a boil and reduce to a low simmer for approximately 20 minutes. Stir frequently. The liquid will reduce and the broth will thicken. Sprinkle the cilantro and stir well.
- Serve over brown rice or eat as is.
- Enjoy!
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