When Mom Says...

Mom said make dinner.  I said yes, Ma'am.

Baked Tofu Pineapple Rice

Modified and complicated from: http://vegan.sheknows.com/2011/05/02/baked-tofu-pineapple-rice/

Serves 4, but we'll see about that

1 cup jasmine brown rice

2 cups water

16 ounces firm tofu

1 1/2 tablespoons sesame oil

2 tablespoons catsup

1 tablespoon tamari

2 tablespoons rice vinegar

1 16-ounce can pineapple chunks, drained

1 16-ounce bag frozen mixed vegetables, partially defrosted (some sort of "Asian medley")

1/2 tablespoon tamari

1/2 tablespoon rice vinegar

Freshly ground black pepper to taste

Make the rice: pour the rice and water into a 2-quart saucepan and bring to a boil.  Reduce the heat to a simmer and cook for 35-40 minutes or until all the water is absorbed.  Do not stir the rice while it is cooking!

Slice the tofu width-wise into 8 rectangles.  On a flat surface, press tofu slices between a towel or sheets of paper towels and heavy objects (I sandwich the paper towel-wrapped tofu between two cutting boards and I stack pans on top of the upper board).  Set aside for about 30 minutes or until the towels are damp with tofu water and the tofu is less squishy.

Once the tofu is pressed, in a 9*13" glass baking dish, whisk together the sesame oil, catsup, rice vinegar, and tamari.  Place the tofu in the marinade and turn over to coat all sides.  Cover and refrigerate for at least half an hour.

Once the rice is done, in a large bowl mix the rice, pineapple chunks, frozen vegetables, tamari, rice vinegar, and black pepper.  If the rice is still hot, let this mixture cool until it is safe to refrigerate. 

     

Preheat the oven to 350 degrees.  Bake the tofu in the marinade for 30 minutes.  At thirty minutes, remove from the oven and using a sharp metal spatula, cut the tofu into cubes (1 slice=8 cubes).  

Mix around the tofu cubes in the remaining marinade, rotate the pan, and place in the oven for another 15 minutes.  Once it has finished baking, remove the tofu from the oven and immediately stir into the vegetable-rice mixture, taking care not to break up the tofu cubes.  Serve immediately, warm it, or chill it.

Alternate super-fast version closer to the original using pre-made components:

combine same amounts as above of baked tofu, cooked brown rice, drained pineapple, cooked frozen mixed vegetables, and spices.  Serve hot, cold, or indifferent.