Seared Tofu with Caramelized Pineapple and Brown Rice

Instructions

1. 1

   Cook the rice

   Rinse the rice in a sieve. Put it in a saucepan, add 650 ml of water and 3 g of salt, and bring to a boil. Cover and cook over the lowest heat for 35–40 minutes, until the grains are tender. Remove from the heat and leave covered for another 10 minutes; prepare the tofu and sauce while it rests.

   
2. 2

   Prepare the ingredients and sauce

   Pat the tofu dry with a clean kitchen towel and cut it into roughly 2 cm cubes. Cut the pineapple into chunks, the bell pepper into strips, and the onion into thin wedges. Finely grate the garlic and ginger. In a bowl, whisk together the soy sauce, rice vinegar, lime juice, maple syrup, cornstarch, and 80 ml of water.

   
3. 3

   Sear the tofu

   Heat 15 g of rapeseed oil in a large pan over medium-high heat. Arrange the tofu in a single layer and cook for 8–10 minutes, turning it occasionally so it develops a golden-brown surface on all sides. Transfer it to a plate.

   
4. 4

   Bring out the flavor of the pineapple and vegetables

   Add the remaining 10 g of oil to the same pan. Sear the pineapple for 3–4 minutes without stirring it often, so the edges caramelize. Add the bell pepper and onion and cook for another 3 minutes; the vegetables should soften only slightly and remain firm. Stir in the garlic and ginger and cook for about 30 seconds, stirring.

   
5. 5

   Finish the sauce and serve

   Return the tofu to the pan and pour in the prepared sauce; stir it once more before adding it so the cornstarch doesn't settle. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the ingredients. Taste; the acidity should be distinct and balanced by the sweetness of the pineapple. Serve with the rice and sprinkle with sesame seeds and finely chopped spring onion.