You won’t be left wanting after scooping up forkfuls of this gorgeous dish, Chef. Ginger & coconut milk-infused rice is dotted with silky onion and served as the base for golden crumbed slabs of tofu. Drizzle over the homemade chilli, orange & pineapple sauce and finish with fresh coriander for a veggie & fruit feast.
Pineapple Chilli Sauce & Ginger Rice
Pineapple Chilli Sauce & Ginger Rice
with piquanté peppers & golden tofu
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Coconut Milk
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Non-GMO Tofu
- Onion
- Orange Juice
- Piquanté Peppers
- Tinned Pineapple Pieces
- Tofu Crumb
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ of the diced onion until soft, 3-4 minutes. Add the grated ginger and fry until fragrant, 1-2 minutes. Add the rinsed rice with 100ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PINEAPPLE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion until soft, 3-4 minutes. Add the grated garlic, the sliced chilli (to taste), the drained pineapple pieces, and fry until fragrant, 1-2 minutes. Mix in the orange juice and remove from the heat. Transfer to a blender and add ½ of the chopped coriander. Pulse until smooth and combined. Remove from the blender, loosen with a splash of water if it’s too thick, and season.
TASTY TOFU
Add the tofu slabs to a bowl, add the tofu crumb, seasoning, and toss to coat. Place a pan over medium heat with enough oil to cover the base. When hot, fry the tofu until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel.
WEEKNIGHT WINNER
Make a bed of the ginger rice, cover with the spicy pineapple sauce, and top with the golden tofu. Sprinkle over the drained peppers and garnish with the remaining coriander. Well done, Chef!
Onion - 1
Fresh Ginger - 20g
Jasmine Rice - 100ml
Coconut Milk - 100ml
Garlic Clove - 1
Fresh Chilli - 1
Tinned Pineapple Pieces - 100g
Orange Juice - 100ml
Fresh Coriander - 3g
Non-GMO Tofu - 110g
Tofu Crumb - 30ml
Piquanté Peppers - 20g
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ of the diced onion until soft, 3-4 minutes. Add the grated ginger and fry until fragrant, 1-2 minutes. Add the rinsed rice with 200ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PINEAPPLE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion until soft, 3-4 minutes. Add the grated garlic, the sliced chilli (to taste), the drained pineapple pieces, and fry until fragrant, 1-2 minutes. Mix in the orange juice and remove from the heat. Transfer to a blender and add ½ of the chopped coriander. Pulse until smooth and combined. Remove from the blender, loosen with a splash of water if it’s too thick, and season.
TASTY TOFU
Add the tofu slabs to a bowl, add the tofu crumb, seasoning, and toss to coat. Place a pan over medium heat with enough oil to cover the base. When hot, fry the tofu until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel.
WEEKNIGHT WINNER
Make a bed of the ginger rice, cover with the spicy pineapple sauce, and top with the golden tofu. Sprinkle over the drained peppers and garnish with the remaining coriander. Well done, Chef!
Onion - 1
Fresh Ginger - 40g
Jasmine Rice - 200ml
Coconut Milk - 200ml
Garlic Cloves - 2
Fresh Chillies - 2
Tinned Pineapple Pieces - 200g
Orange Juice - 200ml
Fresh Coriander - 5g
Non-GMO Tofu - 220g
Tofu Crumb - 60ml
Piquanté Peppers - 40g
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ of the diced onion until soft, 4-5 minutes. Add the grated ginger and fry until fragrant, 1-2 minutes. Add the rinsed rice with 300ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PINEAPPLE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion until soft, 4-5 minutes. Add the grated garlic, the sliced chilli (to taste), the drained pineapple pieces, and fry until fragrant, 2-3 minutes. Mix in the orange juice and remove from the heat. Transfer to a blender and add ½ of the chopped coriander. Pulse until smooth and combined. Remove from the blender, loosen with a splash of water if it’s too thick, and season.
TASTY TOFU
Add the tofu slabs to a bowl, add the tofu crumb, seasoning, and toss to coat. Place a pan over medium heat with enough oil to cover the base. When hot, fry the tofu until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel.
WEEKNIGHT WINNER
Make a bed of the ginger rice, cover with the spicy pineapple sauce, and top with the golden tofu. Sprinkle over the drained peppers and garnish with the remaining coriander. Well done, Chef!
Onion - 1
Fresh Ginger - 60g
Jasmine Rice - 300ml
Coconut Milk - 300ml
Garlic Cloves - 3
Fresh Chillies - 3
Tinned Pineapple Pieces - 300g
Orange Juice - 300ml
Fresh Coriander - 8g
Non-GMO Tofu - 330g
Tofu Crumb - 90ml
Piquanté Peppers - 60g
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry ½ of the diced onion until soft, 4-5 minutes. Add the grated ginger and fry until fragrant, 1-2 minutes. Add the rinsed rice with 400ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PINEAPPLE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion until soft, 4-5 minutes. Add the grated garlic, the sliced chilli (to taste), the drained pineapple pieces, and fry until fragrant, 2-3 minutes. Mix in the orange juice and remove from the heat. Transfer to a blender and add ½ of the chopped coriander. Pulse until smooth and combined. Remove from the blender, loosen with a splash of water if it’s too thick, and season.
TASTY TOFU
Add the tofu slabs to a bowl, add the tofu crumb, seasoning, and toss to coat. Place a pan over medium heat with enough oil to cover the base. When hot, fry the tofu until browned, 1-2 minutes per side. Remove from the pan and drain on paper towel.
WEEKNIGHT WINNER
Make a bed of the ginger rice, cover with the spicy pineapple sauce, and top with the golden tofu. Sprinkle over the drained peppers and garnish with the remaining coriander. Well done, Chef!
Onion - 1
Fresh Ginger - 80g
Jasmine Rice - 400ml
Coconut Milk - 400ml
Garlic Cloves - 4
Fresh Chillies - 4
Tinned Pineapple Pieces - 400g
Orange Juice - 400ml
Fresh Coriander - 10g
Non-GMO Tofu - 440g
Tofu Crumb - 120ml
Piquanté Peppers - 80g
Woolies Products in this dish
