I had some fresh pineapple and coconut milk left over from making my strawberry pina coladas last month, and racked my brain about what to do with them. I could have just whipped up another batch of pina coladas, of course, but rather than just drinking my way through my entire fridge (which I’ll admit does sound dangerously tempting), I thought I’d use them up in a slightly healthier way – pina colada tofu bowls!
Before you get too excited, I should probably let you know that there’s no rum in these tofu bowls. I didn’t think it would be too appropriate to add alcohol to an otherwise pretty healthy dinner recipe. But, if you want a glass of rum on the side, I would totally not judge you (in fact I’d probably invite myself over to join you).
What these pina colada tofu bowls do have is juicy pineapple, crispy tofu, a tasty sweet-and-savoury sauce, and fragrant coconut rice. It’s not a cocktail, but it’s not half bad.
Why have I never cooked rice in coconut milk before?! It adds so much flavour to something that’s otherwise fairly bland (sorry rice, it’s true). It also helps to make the rice nice and sticky, which is really great alongside the pineapple and tofu stir fry.
As for the stir fry, don’t forget my usual rule when it comes to tofu – cook it until it’s crispy before you add any sauce. And when I say crispy, I mean really crispy – golden brown all over. Once you add the sauce it will get all sticky and soften up again, so it’s better for it to be too crispy than not crispy enough.
When you put the two parts of this dish together, the result is a sweet / savoury contrast that’s really something. I know not everyone enjoys the swavoury thing (just made that up, sorry), but if you’re into it, give these pina colada tofu bowls a try and let me know what you think!
- 150 g white rice (~ 2/3 cup)
- 150 ml coconut milk (~ 2/3 cup)
- 150 ml water (~ 2/3 cup)
- 1 tbsp oil
- 200 g extra firm tofu, cut into 1.5cm dice (~ 1 cup when diced)
- 375 g chopped mixed stir fry veggies (~ 4 1/2 cups) - I used a mixture of mushrooms, carrot, bean sprouts, cabbage, red onion, etc
- 175 g pineapple chunks (~ 1 cup) - fresh or tinned
- 1 tbsp soy sauce
- 1/2 tbsp honey
- 1 tbsp lime juice
- Black pepper
- Small bunch fresh coriander (cilantro), chopped
Add the uncooked rice to a saucepan, and add the coconut milk and water. Bring to a simmer, and cook over a medium / low heat for around 10 minutes, stirring regularly to stop the rice from sticking or burning. When any excess liquid has been absorbed, taste the rice, and add a dash more water if it still needs to cook for longer. If the rice is cooked and there's still some excess liquid, drain it in a sieve.
While the rice is cooking, heat the oil in a large frying pan or wok. Add the diced tofu, and cook over a medium heat for around 5-10 minutes, turning regularly, until golden brown and crispy all over.
Add the veggies to the pan with the tofu, and stir fry for a few more minutes, until slightly soft. Add the pineapple chunks.
In a small bowl or jar, combine the soy sauce, honey, lime juice, and plenty of salt and pepper. Mix well, and pour over the vegetable mixture. Cook for a few more minutes, until the sauce has thickened.
Serve the pineapple tofu stir fry with the coconut rice, topped with some fresh coriander (cilantro).
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.