Sticky Pineapple Rice
Leftover rice fans where you at? If you've got some leftover rice in the back of your fridge then check out this recipe. Packed with pineapple coated in a sticky gochujang glaze and tofu for that protein hit our sticky pineapple rice is the perfect weeknight dinner.
Serves
Ingredients
For the Sticky Pineapple
<item-todo-done>250g pineapple<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp brown rice vinegar<item-todo-done>
For the Rice
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>200 smoked tofu<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>3cm ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>500g cooked rice<item-todo-done><item-todo-done>2 tbsp oyster sauce<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done>
To Finish
<item-todo-done>1 lime<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>15g coriander<item-todo-done><item-todo-done>1 tbsp black sesame seeds<item-todo-done><item-todo-done>1 tbsp white sesame seeds<item-todo-done>
Before you start
Frying pan or wok
Prep the veg
- Dice the pineapple into small chunks
- Dice the tofu
- Peel and mince the ginger and garlic
- Finely slice the chilli
- Finely slice the red pepper
- Finely slice the spring onion
- Pick the coriander leaves
- Slice the lime into wedges
Make the sticky pineapple
- Place the pineapple pieces in a large bowl
- Add the gochujang, maple syrup, soy sauce and brown rice vinegar
- Toss to coat
- Heat a frying pan over a medium heat with 1 tbsp of vegetable oil
- Transfer the pineapple pieces to the pan and fry until lightly charred on each side
- Pour any remaining sauce into the pan tossing to coat the pineapple until the sauce thickens and the pineapple is sticky and caramelised
- Transfer to a plate and wipe out the pan
Cook the rice
- Return the same pan to a medium heat and add the vegetable oil
- Add the tofu cubes cooking for 5 minutes until lightly caramelized on each side
- Add the chilli, ginger and garlic and fry for 1 minute
- Stir through the red pepper and edamame beans cooking for a few minutes to soften the pepper | Add the rice to the pan with the oyster sauce, soy sauce and sesame oil, mixing to combine
- Squeeze over half the lime and taste to season, adding a little more soy sauce if needed
Assemble and serve
- Stir through the spring onion, coriander leaves and sesame seeds
- Top with the sticky pineapple to serve with lime wedges