I’m going to keep this post short & sweet! Tonight, I was craving something sweet & summer-y. I’m about done with my travel blog so creating it & going through travel photos had me missing Hawaii & wanting something that reminded me of the food there. Enter: Coconut & Pineapple.
I purchased some Tofu at the store yesterday just out of curiosity. I’ve never made it or bought it before, so it didn’t hurt to try! Turns out, I really enjoyed it!
This recipe can be made with chicken as well 🙂
Coconut Pineapple Tofu Bowl
Extra – firm tofu
Yay Soy Island Teriyaki Sauce
Greens of choice
1) Press your tofu once out of the package to remove access water
(I wrapped it in multiple paper towels and placed it on a plate, then placed another plate on top of it & threw it in the fridge! My friend gave me this tip so I didn’t have to do any work. I left it in the fridge for 30 minutes)
2) Chop the tofu into multiple squares & toss them in a bowl. Coat them in the teriyaki sauce. (I didn’t measure, I just made sure the pieces were covered pretty well). Let it marinate for 2-24 hours. I did 2 & it soaked up the flavor just fine!
3) After marinating, spray a sheet pan with non stick spray and bake for 30-40 minutes at 400 degrees, turning halfway through. Tofu is done when it’s browned.
4.) While tofu is cooking, bring 2 cups of coconut milk to a boil, once it’s boiling, add in 1 c basmati rice, bring to a simmer & cover until milk is fully absorbed.
5.) Dice 4 pineapple spears & once rice is finished, fluff with a fork & stir in pineapple.
6) When the tofu & rice are finished:
Fill a bowl with greens
Add in rice
Add in tofu
Top with more pineapple, some finely chopped cilantro & another drizzle of soy sauce