rice with tofu and pineapple

• 2 tbsp vegetable oil
• 250g firm tofu (liquid squeezed out), cubed and marinated in 1 tbsp soy sauce and 1 tsp sesame oil
• 1 small onion, finely chopped
• 2 small green chillies, chopped, de-seeded according to taste
• 150g long grain rice, boiled and cooled to room temperatue
• 150g cooked and peeled prawns (optional)
• 50 cashew nuts, halved and toasted
• 1/2 pineaple, peeled, cored and cut into 2 cm cubes (or 1 small tin)
• 3 spring onions, finely chopped
• 1 tbsp fish sauce (optional)
• 1 tbsp soy sauce
• 2 small red chillies, sliced and de-seeded according to taste
• 15 mint leaves, chopped

if using a fresh pineapple, reserve the shell halves for serving.

heat the oil in a wok and fry the tofu cubes until lightly browned on all sides. add the onion and green chilli and fry for a couple more minutes until soft. add the cooked rice and prawns and stir well. cook, stirring, until the rice is hot. add the pineapple, cashews and spring onions.

stir in the soy sauce and fish sauce (if using). add more soy sauce if necessary.

serve garnished with the sliced red chillies and mint on top.