Can I substitute the protein in cambodian caramelized pineapple and tofu [vegan, gluten-free]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

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Cambodian Caramelized Pineapple and Tofu
[Vegan, Gluten-Free]

VJ By: Vegan: The Cookbook by Jean-Christian Jury

Author Bio

Jean-Christian Jury is a vegan chef and cookbook author. In Vegan: The Cookbook, he brings... Read More

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Cambodian Caramelized Pineapple and Tofu [Vegan, Gluten-Free]

Dairy Free

Cambodian food is known for dishes with contrasting flavors. Tropical fruits like mango and pineapple are often incorporated into savory dishes. This caramelized pineapple and tofu, also known as kho manor nung to hu, is one of the simplest Cambodian dishes you can make — and it takes just one... Read More

Ingredients You Need for Cambodian Caramelized Pineapple and Tofu [Vegan, Gluten-Free]

1 1/2 cups chopped pineapple
2 ounces diced tofu, fried
1 clove garlic, finely chopped
2 tablespoons tamari or soy sauce
1 tablespoon superfine (caster) sugar
2 scallions (spring onions), sliced
Salt and freshly ground black pepper
2 tablespoons chopped cilantro (coriander), to garnish
Cooked basmati or other long-grain rice, to serve

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How to Prepare Cambodian Caramelized Pineapple and Tofu [Vegan, Gluten-Free]

Put the pineapple, tofu, garlic, tamari or soy sauce, and 1/2 cup water into a Dutch oven (casserole). Add the sugar and scallions and season to taste with salt and freshly ground pepper. Stir well.
Set the Dutch oven over medium heat and cook for about 30 minutes, until the liquid has reduced by half.
Transfer the stew to a serving dish, garnish with the cilantro, and serve over rice.

Notes

Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.