1 Package Thai Curry RightRice
1 ⅓ Cup Vegetable Stock
1 10oz pack of Firm Tofu cut into 1 cm cubes
¼ Tbsp Olive Oil
1 large shallot finely diced
2 Cloves garlic finely diced
1 inch ginger finely grated
1 Red Bell Pepper cut into 1 cm cubes
1 Large Carrot cut into 1 cm cubes
½ Cup Frozen Peas
½ Cup Diced Fresh Pineapple
1 Tbsp Fish Sauce
2 Tbsp Green Onion Sliced
2 Tbsp Cilantro
Prepare the Right Rice according to the packaging directions, using vegetable stock as the liquid. As it sits for 12 minutes, prepare the tofu. Once cooked, fluff with a fork and transfer to a large plate to cool.
Pre-heat oven to 350 degrees.
Dress the tofu with half of the olive oil and season with the salt and pepper. Place the tofu cubes on a baking tray. Make sure the tofu does not overlap. Bake for 15 minutes until crispy.
In a large wok or frying pan cook the shallots with the remaining olive oil for 4 minutes until it’s fragrant and translucent. Add in the ginger and garlic and cook for 2 minutes. Add in the red peppers and carrots and cook for a further 5 minutes. Add in the tofu, peas, pineapple, and stir for a minute to heat through. Turn off the heat and add in the rice and mix well. Season with the fish sauce.
Divide the rice between 4 bowls and garnish with the green onions and cilantro.