Pineapple Tofu Rice

I have always loved pineapple...right down to the core. I mean, I eat the core as well as the flesh that is usually consumed. My grandfather used to swear that the core gave you energy, but research shows that it gives you a whole lot more than that.

A 2007 study showed that  an enzyme extracted from pineapple stems helps fight cancer better than any drug in use today. (http://www.kipnews.org/2012/04/22/pineapple-enzyme-kills-cancer-without-killing-you) On top of that, it tastes so good.

You could eat the fruit raw or juice it or blend it into a smoothie. Or, you could mix it into a more substantial Thai-inspired dish like this one. The key to getting more of the good-for-you foods is to get them into as many dishes as you can. (As much as I love sweets, I think something like Pineapple Upside-down Cake might be a less desirable healthful option because of all the sugar.)

Pineapple Tofu Rice

3 cups of cold, cooked rice
3 tablespoons of oil
8 ounces of firm tofu, rinsed, patted dry, and cut into 1 inch chunks
2 eggs, beaten
1 large shallot, diced (about ¼ cup)
1 medium carrot, diced
1 tablespoon of minced ginger
1 clove of garlic, minced
1 cup of fresh pineapple chunks (include as much of the core as you can)
½ cup of frozen peas
2 tablespoons of tamari
Freshly ground black pepper
Lime wedges, chopped green onions and red chili sauce, for garnish 

• Cook the rice according to the package directions and then chill it.
• Heat 2 tablespoons of the oil in a wok or large skillet on high heat.
• Add the tofu and brown it on all sides, using tongs to turn.  Remove it from wok.
• Add the eggs to the wok and scramble them until they're cooked.  Remove those from wok.
• Add the remaining tablespoon of oil to the wok along with the shallot, the carrot, the ginger and the garlic.  Stir-fry these veggies for 2 minutes.  Keep the veggies on high heat and push them around the wok the whole time.
• Put the rice back in the wok with the veggies and stir-fry them another 2 to 3 minutes. Press the rice down into the wok so it gets browned on the outside.
• Put the tofu and eggs back into the wok, along with the pineapple and the peas.  Stir-fry another for one more minute, then drizzle the whole lot with the tamari and a generous dose of freshly ground black pepper.
• Plate the whole dish and add your choice of the garnishes.

http://vegetarianonabudget.blogspot.com/2012/04/pineapple-for-flavor-and.html