Ingredients
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2 cups Minute rice
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1 (14 oz) pkg extra-firm tofu
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1 pint cherry tomatoes
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6 green onions
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1 (10 oz) pkg pineapple chunks
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1 cucumber
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3 tbsp peanut oil
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4 tbsp Thai sweet chili sauce
Steps
1
Prepare the rice in the microwave according to package directions. Drain the tofu and cut into 1-inch cubes. Spread on a towel-lined plate, and season with salt (in moderation). Set aside. Halve the cherry tomatoes. Cut the green onion into rings and the pineapple into smaller ½-inch chunks.
2
Halve the cucumber lengthwise, and use a spoon to scrape out the seeds. Slice the cucumber on a diagonal. Blot dry the tofu with a paper towel. Heat the oil in a large nonstick skillet and cook the tofu over medium heat, about 8 min. or until crispy and golden brown.
3
Add the tomatoes, green onion, pineapple, and sweet Thai chili sauce, reserving some green onion for garnish. Cook for an additional 3 min. Add the cucumber and cook for an additional 2 min. Season with salt (in moderation) and pepper. Divide the rice and stir-fry mixture among 4 plates. Garnish with remaining green onion.
