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