Pineapple & Tofu Fried Rice

This dish is awesome! Have it warmed for dinner and then chilled for lunch the next day — it gets even tastier overnight!

Here’s what you need:

• 1 teaspoon avocado oil
• 1 inch of fresh ginger, cut into thin strips
• 4 cloves of garlic, minced
• 1 leek, split lengthwise and sliced
• Nama shoyu
• 1/2 cup dried mushrooms, soaked and sliced
• 3 carrots, cut into thin 2 inch strips
• 1/2 head green cabbage, finely chopped
• 1/2 pound extra firm tofu, cut into cubes
• 2 cups cooked brown rice
• 1/2 cup filtered water
• 2 teaspoons toasted sesame oil
• 2 Tablespoons brown rice vinegar
• 3 cups cubed fresh pineapple
• 3 green onions, thinly sliced

1. Heat the avocado oil in a large skillet over medium heat. Add ginger, garlic and leek. Add a dash of Nama Shoyu and saute for a couple minutes. Add mushrooms, carrot and saute another 2 minutes. Add cabbage and another dash of Nama Shoyu. Saute until the cabbage wilts.
2. Top with tofu and brown rice, add 1/2 cup water. Cover and reduce heat to low, cook until water is absorbed, about 10 mins.
3. Remove from heat and stir in seasame oil, brown rice vinegar and pineapple. Top with green onions.

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