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

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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 pot to make! Fresh pineapple, fried tofu, garlic, soy sauce, sugar, and scallions are combined in a Dutch oven and then baked. This pairs perfectly with a serving of rice and a sprinkling of sliced green onions.

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

Serves

4

Cook Time

30

Ingredients

  • 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

Preparation

  1. 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.
  2. Set the Dutch oven over medium heat and cook for about 30 minutes, until the liquid has reduced by half.
  3. Transfer the stew to a serving dish, garnish with the cilantro, and serve over rice.

Nutrional Information

Total Calories: 660 | Total Carbs: 156 g | Total Fat: 2 g | Total Protein: 8 g | Total Sodium: 1967 g | Total Sugar: 118 g

(Per Serving) Calories: 165 | Carbs: 39 g | Fat: 1 g | Protein: 2 g | Sodium: 492 g | Sugar: 30 g

Notes

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

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AUTHOR & RECIPE DETAILS


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Presenting VEGAN: THE COOKBOOK, a blockbuster recipe collection of 450 fresh, flavorful dishes from more than 150 countries. This wide-ranging guide to plant-based cooking showcases hearty bowls, stews, and curries alongside seasonal sides, refreshing salads, and unexpected desserts. Designed for today’s home cook, the book’s recipes are exciting, accessible, and will appeal to vegans, vegetarians, and omnivores alike. Featuring contributions from top chefs such as Dan Barber and Eric Ripert, advice on vegan pantry essentials, and vivid color photography throughout, VEGAN: THE COOKBOOK is a must-have for any modern kitchen.


 

 

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0 comments on “Cambodian Caramelized Pineapple and Tofu [Vegan, Gluten-Free]”

Click to add comment
ßoymoon
6 Months Ago

2 ounces of Tofu?
Why bother?


Reply
moonlit
19 May 2017

I\'m thinking that a typo it\'s most likely 2lbs tofu.



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