eCook Meal
Pineapple Chilli Sauce & Ginger Rice
with piquanté peppers & golden tofu
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.45
for 4 servings · R50.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Orange Juice needs 400 ml100 % Freshly Squeezed Orange Juice 1 L 1 L at R92.99 · 40% of packR37.20
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Tofu Crumb
- Tinned Pineapple Pieces
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pineapple Chilli Sauce & Ginger Rice?
The preparation time for Pineapple Chilli Sauce & Ginger Rice with piquanté peppers & golden tofu is between 30 and 45 minutes.
What is the total time required to make Pineapple Chilli Sauce & Ginger Rice with piquanté peppers & golden tofu?
The total time required to make Pineapple Chilli Sauce & Ginger Rice with piquanté peppers & golden tofu is between 40 and 55 minutes.
How many servings does Pineapple Chilli Sauce & Ginger Rice provide?
4 servings
What are the main ingredients in Pineapple Chilli Sauce & Ginger Rice?
Chilli, Coconut Milk, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Non-GMO Tofu, Onion, Orange Juice, Piquanté Peppers, Tinned Pineapple Pieces, Tofu Crumb
What is the nutritional information of Pineapple Chilli Sauce & Ginger Rice?
Calories: 814, Carbs: 142 grams, Fat: grams, Protein: 19.8 grams, Sugar: 36.7 grams, Salt: 316 grams
How do I prepare Pineapple Chilli Sauce & Ginger Rice?
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. 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! 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.
What should be prepared from my kitchen to make Pineapple Chilli Sauce & Ginger Rice?
Chilli, Coconut Milk, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Non-GMO Tofu, Onion, Orange Juice, Piquanté Peppers, Tinned Pineapple Pieces, Tofu Crumb
How many calories does Pineapple Chilli Sauce & Ginger Rice have?
814 calories
How much fat content does Pineapple Chilli Sauce & Ginger Rice have?
grams