Caramelized Jasmine Rice with Tofu, Pineapple and Crispy Chili

Instructions

1. 1

   1. Pat the tofu very dry with paper towels. Toss it with the cornstarch, salt, and black pepper until lightly coated.

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   2. In a small bowl, mix the soy sauce, honey, lime juice, and toasted sesame oil. Set aside.

3. 3

   3. Heat a wok or large skillet over medium-high heat for 2 minutes. Add 2 tablespoons of vegetable oil and, once shimmering, brown the tofu for 6 to 8 minutes, turning it, until crisp and golden. Remove and set aside.

4. 4

   4. In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the red onion, the white part of the scallions, and the red bell pepper. Stir-fry for 3 minutes until they begin to soften but still keep some texture.

5. 5

   5. Add the garlic and fresh ginger. Cook for 30 seconds, stirring constantly so they become fragrant without burning.

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   6. Increase the heat to high and add the fresh pineapple. Cook for 2 minutes so it takes on color and its juices reduce slightly.

7. 7

   7. Add the cold jasmine rice, breaking up the grains with your spatula. Stir-fry for 3 to 4 minutes until thoroughly hot and lightly caramelized in spots.

8. 8

   8. Pour the soy sauce mixture over the rice and stir for 1 to 2 minutes until everything looks glossy and well seasoned. Return the tofu to the pan and toss gently.

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   9. Turn off the heat and add the crispy chili oil, the green part of the scallions, the fresh cilantro, and half of the toasted sesame seeds. Toss once more.

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    10. Serve immediately and finish with the remaining toasted sesame seeds on top. If you want to keep the tofu warm while you work, place it on a tray in a 200°F / 95°C oven for up to 10 minutes.